Prepared by Executive Chef Timothy Groody Yield: 4 servings
2 large or 16 baby beets
1 cup water
2 T olive oil
1 tsp salt
1 sprig thyme or rosemary
Pre-heat oven to 350* In a small oven proof pan mix all
ingredients. Cover and bake until beets
are tender. Large beets will take 2-3
hours and baby will take 45 min – 90 min.
When tender in center remove and let cool until you can handle
them. Rub the skin off. Cut beets in ½" chunks or smaller in ½. Toss warm with vinaigrette.
1 T balsamic vinegar
1 T red wine vinegar
1 T chopped red onion
2 T extra virgin olive oil
Pinch black pepper
Toss while beets are warm and refrigerate for 5 hours or
1 tsp chopped parsley
1 tsp chopped rosemary
2 cups arugula
Aged goat cheese, parmesan or another hard cheese
Cut avocado in half.
Remove seed. Scoop half out with
a spoon between flesh and shell. Cut in
¾" chunks. Toss beets with herbs. Divide on 4 plates. Divide avocado. Toss the arugula in a little beet juice and
divide. Shave cheese on top. Serve and Enjoy!!!!!