by Dale Gray @thedaleyplate
For me, this dish is more a special kind of side because it has every delicious element people come back for: salty, sweet, earthy, crunch, creaminess, spice, freshness of the mint and all together very flavorful. This is the no raisins in a salad exception
Ingredients
- 1 large Golden Beet, trimmed and scrubbed
- 1 - 2 tsp Spice Tribe Sacred Valley Pink Peruvian Salt
- 1 tsp Spice Tribe Wild Cured Sumac
- 8 oz fresh Burrata or Smoked Chèvre
- 2 Tbsp Olive Oil
- 1/4 cup toasted Hazelnuts, lightly chopped
- 1/4 cup Golden Raisins
- For the Drizzle:
- 1 Tbsp White Balsamic Vinegar
- 1 Tbsp Maple Syrup
- 1 Tbsp Orange Zest
- Pinch of Spice Tribe Wild Cured Sumac
- Fresh Mint, Thyme or other fragrant herbs
Steps
- Preheat oven to 425F (220C)
- Scrub a large golden beet then place some coarse salt (I use @spicetribe pink Peruvian Salt) on a piece of foil large enough to cover the beet.
- Place the beet on top, roast for 40 minutes or until tender.
- Carefully remove from the oven and peel the skin off.
- Slice and toss in a few tablespoons of olive oil, 1 teaspoon fresh sumac spice (highly recommend #spicetribe - sumac has a nice acidity), some salt and a pinch of chili powder.
- ayer on a platter, divide an 8oz piece of burrata (or smoked chèvre!) evenly around the sliced beets, add some golden raisins and chopped toasted hazelnuts (or almonds, pecans etc!) Use what you have!
- For the Drizzle:
- Combine 1tbsp white balsamic vinegar with 1tbsp maple syrup, 1tbsp fresh orange zest & a touch more sumac
- Pour over beets and finish with fresh mint, thyme or a combination of your favorites! I added pea shoots that I had available- they are so pretty to me, hence the extreme close-up shot!