Franklin Becker's Little Beet Salad Recipe
A leafy mix from chef's new NYC restaurant
Chef Franklin Becker's new midtown lunch spot in NYC, Little Beet, serves a menu inspired by local, seasonal and natural ingredients. Our personal favorites are the "leafy salads," which include this timeless combination of beets and goat cheese. Need a go-to beet salad recipe? Here it is.
Beets and goat cheese are like peanut butter and jelly: they go together perfectly. Add some oranges and fennel to make this salad really pop with flavor.
- Toss the yellow and red beets separately with olive oil, salt and pepper and wrap in tin foil in a 350 degree oven. Cook till fork-tender, approximately 30 minutes.
- Remove from oven and peel the beets while still hot under cool running water. Quarter the beets and toss the in olive oil, sherry vinegar, honey and mustard. Marinate for 1 hour.
- Peel and slice the remaining raw candy-striped beets on a mandolin thinly.
- Mix the gremolata ingredients together and toss with all of the beets. Adjust seasoning and place on plate. Add goat cheese and serve.
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