Recipe by chef Justin Finney of Highway Restaurant & Barin East Hampton
Roasted baby beets, yogurt, honey, orange, pistachio and mint
makes three salads
- 2 lb. local beets (tops removed)
- 2 tbl olive oil
- 1 tsp sea salt
- 1tsp cracked black pepper
To roast the beets mix all the ingredients together and place in a roasting pan. Cover the pan with foil and place in a 350°F oven for 25-30 minutes. Test the beets with a toothpick to make sure they are done. Let the beets cool for 15 minutes and then remove the skins.
- 2 cups greek yogurt
- 1 tbl local honey
- 1 orange zested
- 10 leaves of mint
- ¼ cup roasted pistachios chopped
- 1 tbl good extra virgin olive oil
- finishing salt
First combine yogurt, honey and orange zest. This will act like the dressing for the salad and it will go on the bottom of the plate. Next toss the mint, beets, pistachios and extra virgin olive oil. Finally spoon this mix on top of the yogurt and finish with the salt.