Woodfire Beets with fennel, currants, raisins and yogurt

Woodfire Roasted Beets by chef Megan Huylo

Recipe by chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett

Woodfire Roasted Beets w/ baby fennel, fresh currants, golden raisins & yogurt

Serves 2

  • 6 medium red beets, ends trimmed
  • 4 lemons, zested & juiced
  • 1 tablespoon honey
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ½ cup Greek yogurt, whipped with a fork
  • 2 baby fennel, thinly sliced & fronds reserved
  • ¼ cup fresh red currants
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped, toasted walnuts

Procedure:

1. Heat oven to 425°F. Place trimmed beets in a baking dish and fill with ½ inch of water.
2. Cover in foil & roast (regular oven or wood burning) about 45 minutes until fork tender.
3. Whisk together lemon zest, lemon juice, honey, salt & olive oil.
4. After the beets have been removed from the oven and cooled, peel the skin and cut into 1/8. Now, toss in the lemon dressing and allow to marinate for at least 30 minutes.
5. To serve, spread the whipped Greek yogurt on a plate and place the marinated beets on top, sprinkle the rest of the ingredients over the beets. Finally drizzle a tablespoon of dressing on the yogurt on each plate.

 

Chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett

Chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett

Amber Waves Farm in Amagansett

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