Roasted and Raw Beets

Greek Yogurt, Sherry Vinaigrette, Fresh Mint

Chef Kim Alter of Nightbird | San Francisco

“I always use Sherry Vinegar PDO from Spain when I cook beets. The acidity level is perfect for beets and makes them taste even better. I like adding the creaminess of yogurt, but by putting a little Sherry Vinegar PDO in it, the salad really comes together.” —Chef Kim Alter

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Adapted by StarChefs  |  October 2024

INGREDIENTS

Sherry Vinaigrette:
1 cup Sherry Vinegar PDO from Spain
1 tablespoon Dijon mustard
1 tablespoon reduced Sherry wine
1 teaspoon white miso
Juice and zest of 1 lemon
½ cup neutral oil
2 shallots, minced

Greek Yogurt:
2 cups Greek yogurt
3 tablespoons reduced Sherry wine
1 teaspoon Sherry Vinegar PDO from Spain
Kosher salt

Roasted Beets:
3 bushels baby red beets
4 sprigs thyme
¼ cup Sherry Vinegar PDO from Spain
Kosher salt

Beet Diamonds:
2 red beets
¼ cup Sherry Vinegar PDO from Spain
Kosher salt

To Assemble and Serve:
Chioggia beets, thinly shaved
Mint leaves
Fleur de sel

METHOD

For the Sherry Vinaigrette:
In a blender, combine vinegar, mustard, wine, miso, lemon juice, and lemon zest. Slowly stream in oil until mixture is fully emulsified. Transfer to a mixing bowl. Taste and adjust seasoning with salt. Stir in shallots. Transfer to an airtight container and refrigerate.

For the Greek Yogurt:
In a mixing bowl, whisk to combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Roasted Beets:
Heat oven to 300°F. In a roasting pan, add all ingredients and 2 cups water. Cover in aluminum foil and roast 45 minutes, or until beets are fork tender. Peel beets while still warm, then let cool. Once cooled, toss beets with desired amount Sherry Vinaigrette. Set aside.

For the Beet Diamonds:
In a saucepan over medium heat, add beets and enough cold water to submerge. Add salt and vinegar. Cook until beets are fork-tender, making sure not to let the water boil. Strain and transfer to a work surface. Peel beets while still warm. Once cooled, transfer to a mixing bowl and toss with desired amount Sherry Vinaigrette. Let sit 20 minutes at room temperature.

To Assemble and Serve:
Spread Greek Yogurt on a serving plate. Top with desired amount Roasted Beets and Beet Diamonds. Garnish with raw beets and mint leaves. Sprinkle with fleur de sel.

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