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  • Herb Salad With Beets And Beet Chips

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    Herb Salad With Beets And Beet Chips
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x golden brown beet
    • 2 Tbsp. extra virgin olive oil
    • 1 x red beet, paper thin, slices
    • 4 c. vegetable oil, for deep-frying
    • 1 tsp salt freshly cracked black pepper Herbs and Greens
    • 15 x sage, leaves, torn
    • 1/4 c. fresh tarragon, leaves
    • 1/4 c. fresh mint, leaves
    • 1/2 c. fresh cilantro, leaves
    • 1 c. fresh parsley, leaves
    • 6 x basil, leaves, torn into pcs
    • 1 tsp minced fresh rosemary
    • 1 tsp fresh thyme, leaves
    • 1 bn watercress, washed and stemmed
    • 1 bn arugula, leaves, torn Dressing
    • 1 x garlic, clove, chopped
    • 3 Tbsp. minced fresh parsley
    • 1 tsp Dijon mustard
    • 1 x juice of half a lime
    • 4 Tbsp. extra virgin olive oil edible flower, for garnish

    Directions

    1. Preheat oven to 400 degrees F.Drizzle golden brown beets with 2 Tbsp. extra virgin olive oil then wrap in foil. Bake for 45 min to an hour or possibly till tender when pierced with a knife. Let cold slightly and remove skins. Cut golden brown beets into 1/4-inch dice. Set aside.
    2. Pour vegetable oil into a saute/fry pan. Heat oil to about 325 degrees F. Fry the red beet slices about 2 to 3 min or possibly till golden brown and crisp. Drain on paper towels and season with some salt. Set aside.
    3. Dressing:Toss together all herbs and greens in a large bowl.
    4. Whisk together all dressing ingredients except edible flowers. Season.
    5. Toss the dressing with the greens and golden brown diced beets.
    6. Garnish with the red beet chips and edible flowers.

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