Ingredients
- 2 Red Beets
- 2 Golden Beets
- 4 fl oz Red Wine Vinegar
- 1 fl oz Olive Oil
- 1 Spiceology Bay Leaf Salt to taste
- 1 oz Beets Greens
- 1 oz Spring Mix
- Goat Cheese crumbles
- 1/4 cup Spiceology Purple Haze Blend
Vinaigrette:
- 2 oz Red Wine Vinegar
- 4 oz Olive Oil
- Salt to taste
- Spiceology Purple Haze Blend to taste
Instructions
- In a medium sauce pan add beets, 4 oz of red wine vinegar and olive oil, Spiceology Purple Haze, salt, and bay leaf. Bring to a boil and then simmer for until tender (45 minutes).
- Remove beets once tender and place on a sheet pan lined with a paper towel.
- Dry off beets and smash just enough before the beet crumbles apart.
- Add beets to seasoned cast iron pan on medium-high heat and sear each side of the beets to create a crust.
- While the beets sear, mix together the vinaigrette ingredients in a squeeze bottle.
- Mix the beet greens and spring mix together and plate.
- Plate beets over greens mixture and dress with vinaigrette.
- Crumble goat cheese over plate and season with salt.
- Serve immediately.
