Recipes

Chewy Beet Salad

Curtis Stone dehydrates roasted beets for a beautifully textured salad
15 Ratings
92% would make again
Chewy Beet Salad

Beets are delicious year-round but especially during summer, so beet salad season is officially upon us. Here’s the version we’ll be making: Chef Curtis Stone shares this exclusive recipe for his chewy beet salad from his new restaurant, Gwen, in L.A. He tosses roasted beets and dehydrated beets with a beet juice vinaigrette for a sweet and tangy salad with a pleasant chewy texture.

The important part about dehydrating the beets is that you want to keep the size consistent. We found that halving the beets is the perfect size for a chewy end product that doesn’t dry out too much. However, if you can't find baby red beets, use larger beets, and cut them into smaller pieces before dehydrating.

To learn more, read “Set in Stone.”

Chewy Beet Salad

Recipe adapted from Curtis Stone, Gwen, Los Angeles, CA

Yield: 2 to 4 servings

Prep Time: 20 minutes

Cook Time: 3 hours and 40 minutes

Total Time: 4 hours

Ingredients

For the Beets:

2 bunches (2 pounds) baby red beets

1 tablespoon sherry vinegar

10 garlic cloves, smashed

5 thyme sprigs

2 rosemary sprigs

2 bay leaves

Kosher salt and freshly ground black pepper, to taste

For the Dressing and Garnish:

1 cup beet juice

1 tablespoon olive oil

1 teaspoon sherry vinegar

Kosher salt and freshly ground black pepper, to taste

Chervil leaves, for garnish

Thinly sliced raw Chioggia beets, for garnish

Directions

1. Roast the beets: Preheat the oven to 400º. On a large piece of aluminum foil, toss the beet ingredients together to coat. Place on a baking sheet and roast until tender, 40 to 45 minutes. Remove from the oven and allow to cool, then trim, peel and slice each beet in half.

2. Turn down the oven to 200º and line a baking sheet with a wire rack. Place half of the beets on the rack and return to the oven. Cook until the beets dehydrate, yielding a chewy texture and condensed sweetness, 2½ to 3 hours.

3. Meanwhile, make the dressing: In a small sauce pot, add the beet juice and bring to a simmer. Cook until reduced to 3 tablespoons, 15 minutes. Transfer to a medium bowl and let cool. In a medium mixing bowl, combine the reduced beet juice, olive oil and sherry vinegar. Season with salt and pepper.

4. Add the roasted and dehydrated beets to the bowl with the dressing and toss to coat. Transfer to a platter and garnish with the chervil leaves and Chioggia beets, then serve.

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