Guest Chef Kris Kraut, Beets and Heat Recipe

Beets and Heat

Salad

2 Lbs Beets, diced, lightly oiled and seasoned, roasted and cooled. Roast 45 minutes at 350*

1 Small Butternut or other Winter Squash, treated the same way as the beets.

2 Navel Oranges, segmented

1/2 Lb Goat Cheese or Feta

1 Lb Fennel, julienned

1 Lb Baby Arugula

Candied Pecans:

1/2 Lb Whole Pecans, 2 Egg Whites, 1/2 Tsp. Salt. 1/4 Cup Sugar, 1/2 Tsp Cumin, 1/2 Tsp Cayenne

Mix all ingredients, strain off extra egg whites that haven't clung to the pecans, bake on a parchment lined tray for

12-15 minutes at 325* Cool to room temp.

Tabasco Vinaigrette:

1/4 Cup Tabasco, 1/2 Cup Honey, 1/2 Cup Vegetable Oil

Mix all ingredients until combined.

Combine all ingredients and enjoy! Serves 6-8

Recipe by Kris Kraut, CEC

 


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