From: Chef Micah Wexler, Mezze, Los Angeles. Yield: 1 serving. 3 baby red beets 3 baby gold beets 3 baby striped beets 1 haloumi cheese ½ cup Greek yogurt 1 tsp. dried mint 2 tsp. lemon juice 1 cup extra virgin olive oil ½ cup sherry vinegar to taste, sea salt Trim leaves and stems off beets. Place each type of beet in a separate foil packet with 1 Tbsp. EVOO, 1 tsp. sherry vinegar and salt. Place the three packets on a roasting pan and roast at 350°F for ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.