Roasted Beet Salad
Leek Vinaigrette
Chatham Halibut
Slow-Roasted Venison
Crème Brulée


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Roasted Beet Salad   (makes 4 first courses)

Ingredients:
2 large red beets
2 large golden beets
2 large chiogga beets
4 sprigs thyme
blended oil
salt and pepper
1 Tbsp shallots, finely diced
zest of one orange, finely diced
1 Tbsp sliced chives
EVOO
sherry vinegar


Procedure:
Place the beets in a covered oven-proof pan with the thyme sprigs, sprinkle with blended oil, salt & pepper. Roast at 400º for approx 2 hours, until a knife easily pierces center of beet. Cool uncovered. When cool enough to handle with bare hands, rub off the skin with a towel. Slice crosswise into ½" discs; use round cookie-cutter to cut 2-3 small circles per disc. Keeping beets separate by color, marinate finished circles with shallots, zest, a drop each of EVOO and sherry vinegar. Season with salt & pepper to taste.