I learned a lesson re-creating this recipe at home. Don’t throw
everything into a big bowl and toss it all around. An aggressive
toss will affect not only the way the salad looks, but the way it
tastes too. Use restraint when plating and you shall be rewarded.
The goal here is to emphasize the beets in all their natural red and
gold glory.
6 red beets, rinsed and scrubbed clean
6 golden beets, rinsed and scrubbed clean
⅓ cup olive oil, plus more for drizzling
Kosher salt and freshly ground black
pepper
Cumin seeds
Sherry vinegar
½ cup pecans
1 tablespoon melted unsalted butter
1 cup various herbs (parsley, tarragon, chives, chervil),
chopped
1 Granny Smith apple, unpeeled, cut into 2-inch-long
matchsticks
Preheat the oven to 325°F.
Create packets of beets—2 beets of the same color per packet
—using squares of aluminum foil. Drizzle the beets with olive oil,
sprinkle with salt and pepper and a few cumin seeds, and seal the
packets tight. Place the packets on a cookie sheet lined with