Jeff Harris
Executive Chef
Bolsa
614 W. Davis St.
Dallas, TX 75208
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Roasted Beet Salad w/ Spiced Yogurt
-3# red + golden Beets
-1 English cucumber, thin sliced
-1 bulb fennel, thin sliced
-1/2 cup of picked mint leaves
-1 cup of cashews, roughly chopped
-1 1/2 cups of red wine vinegar
-1 cup of extra virgin olive oil
Spiced Yogurt:
-1/2 c . plain yogurt
-1/2 t . ground chile flake
-1/2 t . ground sumac
-Salt and pepper
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For The Spiced Yogurt:
1) Combine yogurt, chile + sumac, season w/ salt + pepper. Reserve
2) Toss beets in a bowl w 1/2 cup olive oil. Season w/ s+p. Place beets in baking pan w/ 1/4 cup of water. Cover w/ foil and roast in oven (300 deg.) until fork tender. Let beets cool slightly.
3) Peel skin off beets - use a kitchen towel to rub the skins off.
4) Cut into large pieces + place in large mixing bowl w/ cucumber, fennel, mint + olive oil. Season with s+p. Toss well.
5) Spoon the spiced yogurt onto a plate + place the beet mixture on top. Enjoy!
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