Local Roasted Beet Salad 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 17, 2013

An infusion of lavender lends summery flavor and a touch of sweetness to this salad, which will be available in the prepared-foods case at Glen's Garden Market in Dupont Circle.

The recipe calls for Rock Hill Honey because it is a clover honey and does not add fruity flavors. It also calls for culinary lavender, which is less floral than regular lavender and is available at Penzeys and at La Cuisine in Old Town Alexandria.

Make Ahead: The beets can be roasted a day in advance. Leftover vinaigrette can be refrigerated for up to 5 days.

Servings: 6 - 8

Yield: Makes about 5 cups

  • For the salad
  • 2 pounds locally grown red baby beets, scrubbed (unpeeled)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 or 3 tablespoons coarse grits
  • 2 large shallots, cut in half, then into thin half-moon slices
  • 1/2 bunch frisee
  • 8 ounces goat cheese, preferably Firefly Farms
  • For the vinaigrette
  • 3 cloves garlic
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon local honey, preferably Rock Hill
  • 1/2 cup wine vinegar
  • 1 tablespoon dried (culinary) lavender (see headnote)
  • 1 1/4 cups safflower oil
  • Water (optional)
  • Kosher salt
  • Freshly ground black pepper


For the salad: Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.

Toss the beets lightly in the oil to coat on the baking sheet. Season with salt and pepper to taste. Roast for 20 to 50 minutes (depending on size) until just tender; to check for doneness, insert a small, sharp knife. Let cool.

When the beets are cool enough to handle, use a dampened paper towel to help dislodge the skins; use a paring knife to remove any remaining skin. Cut the beets into thin (a bit less than 1/4-inch) rounds and place in a stain-proof mixing bowl.

Meanwhile, heat about 1/4-inch of the oil in a small skillet over medium-high heat, to 350 degrees. Line a plate with a few layers of paper towels.

Combine the grits and shallots in a bowl, tossing to coat. Working in batches, fry the shallots for a few minutes until crisp and lightly browned. Use a slotted spoon to transfer them to the paper towels to drain and cool.

For the vinaigrette: Combine the garlic, mustard, honey, vinegar and lavender in a blender; puree until smooth. With the motor running, add the oil in a slow, steady stream to form an emulsified vinaigrette. (If the vinaigrette does not emulsify, add 1 1/2 teaspoons of water with the motor running.) Season with salt and pepper to taste. Strain the vinaigrette through a fine-mesh strainer (to discard the lavender).

When ready to assemble, add the vinaigrette to the beets and toss to coat. Add the frisee and toss to incorporate, then transfer to a serving bowl. Add the goat cheese in pinches, then garnish with the crispy shallots.

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Recipe Source

From chef Sean Sullivan of Glen’s Garden Market in Dupont Circle.

Tested by Mike Cutler.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.