Beet Salad With Chevre Frais and Caraway Recipe

Name: Beet Salad With Chevre Frais and Caraway
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds large red beets; 1 1/2 to 2 pounds large Chioggia beets; 1 1/2 to 2 pounds large golden beets; 1/2 cup olive oil; 1/2 cup salt; 4 tablespoons sugar; 3 cups red wine vinegar; 1 1/2 cups skim milk; 1 cup chevre; 3/4 cup cream; ⅔ cup sheeps milk yogurt; 2 tablespoons lime juice; 2 tablespoons salt; 1 N2O charger; 2 tablespoons caraway seeds; ⅔ cup rye flour; 1/2 cup flour; 1 teaspoon baking soda; 1/2 cup butter, melted; 3/4 cup glucose syrup; 4 egg whites; 1/2 cup butter, room temperature; 1/4 cup sugar; 1 cup rye flour; 1 cup bread flour; 2 tablespoons caraway seeds; 1 tablespoon plus 1 teaspoon salt; 1 tablespoon milk; 2 cups red beet juice; 1/2 cup white balsamic vinegar

Servings: persons

1 1/2 to 2 pounds large red beets
1 1/2 to 2 pounds large Chioggia beets
1 1/2 to 2 pounds large golden beets
1/2 cup olive oil
1/2 cup salt
4 tablespoons sugar
3 cups red wine vinegar
1 1/2 cups skim milk
1 cup chevre
3/4 cup cream
⅔ cup sheeps milk yogurt
2 tablespoons lime juice
2 tablespoons salt
1 N2O charger
2 tablespoons caraway seeds
⅔ cup rye flour
1/2 cup flour
1 teaspoon baking soda
1/2 cup butter, melted
3/4 cup glucose syrup
4 egg whites
1/2 cup butter, room temperature
1/4 cup sugar
1 cup rye flour
1 cup bread flour
2 tablespoons caraway seeds
1 tablespoon plus 1 teaspoon salt
1 tablespoon milk
2 cups red beet juice
1/2 cup white balsamic vinegar
1 tablespoon caraway seeds
1 teaspoon black peppercorns
1 cup raspberries
1 teaspoon salt
1/4 teaspoon xanthan gum (6/10 grams)
2 tablespoons olive oil
Roasted Beets
2 tablespoons olive oil
Fleur de sel
Caraway Tuiles
Goat Cheese Mousse
3 tablespoons Beet Vinaigrette
3 teaspoons Rye Crumble
32 dill blossoms

1
Preheat oven to 400 degrees.
2
Wash the beets thoroughly under running water.
3
Trim off the top and bottom of each beet.
4
Toss in the olive oil, salt and sugar, coating evenly.
5
Separate the beets by color, and place them in 3 individual roasting pans.
6
Pour 1 cup red wine vinegar and 1 cup water in each pan.
7
Cover the pans with aluminum foil and roast for 30 minutes.
8
Remove the beets from the oven, uncover and, using tongs, turn them over in their liquid.
9
Cover them again and continue roasting for another 30 minutes, or until the beets are tender when pierced with a knife.
10
Once the beets are done, uncover them, and cool them in their cooking liquid.
11
Peel the beets, cut them crosswise into 1/2- inch slices, and punch the slices with ring cutters of varying sizes.

1651

kcal

Calories

119

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 44 ingredients. The key ingredients include: 1 1/2 to 2 pounds large red beets, 1 1/2 to 2 pounds large Chioggia beets, 1 1/2 to 2 pounds large golden beets, 1/2 cup olive oil, and more.

Yes, Beet Salad With Chevre Frais and Caraway falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad With Chevre Frais and Caraway

How did you like this recipe?

Frequently Asked Questions