A Dinner to Remember
The bounty of autumn harvest on the Island is both exhilarating and overwhelming; it is nearly impossible to choose what to bring home—it’s just all so delicious.
This salad is lovely served warm or chilled. Once dressed with the yogurt, it’s best enjoyed the same day; separately, it will keep for up to one week in airtight containers in the fridge.
Instructions
INGREDIENTS
2 lbs of golden beets, peeled and quartered
½ lbs carrots
1 bulb garlic
2 Tbsp Avalon Dairy butter
¼ cup Babe’s Clover Honey
¼ tsp Fat Chili Farm hot sauce
For the Dressing:
1 cup McClintock's Farm Water Buffalo Yogurt
1 Tbsp Salt Spring Vinegar Apple Cider Vinegar
1 Tbsp fresh chopped rosemary
½ tsp Salt Spring Sea Salt Blackberry Fleur de Sel
Beet microgreens, rosemary and additional sea salt for garnish
METHOD
Preheat oven to 375°F. Prepare a baking sheet by covering with aluminum foil, allowing it to generously drape over the sides of the pan.
Place carrots and beets on prepared baking sheet. (If the carrots are small, leave them whole; if they are large, slice in half.) Separate the garlic cloves and remove the skin, leaving the cloves whole, and add to the baking sheet.
Dot the vegetables with butter and drizzle with honey, then dash with hot sauce. Pull the sides of the foil up and over the vegetables and fold together to make a pouch for them to roast in. Place pan in the oven to roast for 30–45 minutes until fork tender. Remove from oven and allow to cool slightly.
In a small bowl, whisk together the yogurt, vinegar, rosemary and sea salt until fully combined.
Serve on a bed of greens or arrange the vegetables on a serving platter and drizzle with the yogurt dressing. Top with microgreens, herbs and salt for garnish and serve.
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