Chef Greg Reeves gets to the root of the matter with a roasted red beet salad recipe. He lays out all the steps for tangy aioli to complement the sweetened beets (canned are a-okay to substitute), served up with homemade honey-cider vinaigrette and pickled onions. Mild little gem lettuce and crispy radishes complete the plate for a meal or app that can’t be beet (sorry).
- 2-4 red beets (1 per person)
- 1 tablespoon evoo
- 1 cup water
- salt & pepper
- 1 cup red wine vinegar
- 1/2 cup sugar
- 2 tablespoons salt
- 1 red onion, shaved thin on a mandoline
- 1 shallot
- 1/2 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 cup evoo
- 1/4 cup mayo
- 4 tablespoons grana Padano or Parmesan, grated
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- salt & pepper
- 1 head little gem or red leaf lettuce
- 3 radishes, sliced
- 2 tablespoons vinaigrette
- 3 tablespoons aioli
- Preheat the oven to 400°F. Rub the beets with oil, season with salt and pepper, and place in an ovenproof pan. Add the water to the pan and cook for 2 hours, or until soft (a knife should pierce them easily.) Cool, peel and dice the beets, then set aside.
- While the beets cook, combine the vinegar, sugar and salt in a small pot and bring to a boil. Place the shaved onion in a heat-resistant bowl and pour the hot vinegar mixture over the onions. Cover and set aside to cool.
- Place the shallot, vinegar, honey and mustard in a blender and blend until smooth. Slowly drizzle in the olive oil until emulsified. Set aside.
- Whisk together the ingredients, and salt and pepper to taste. Cover and chill.
- In a large bowl, combine the lettuce, radish and as much pickled onion as you would like with two tablespoons of vinaigrette. Salt and pepper to taste, and stir to combine.
- In a separate bowl, mix together the diced beets and three tablespoons of aioli.
- To serve, spoon the beet mixture onto a plate and top with lettuce mix.