This recipe is from Savoring SIMI Since 1876, a collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.
For the beets:
Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1/8 pieces. Set aside.
For the vinaigrette:
In a small bowl, whisk all ingredients together. Adjust seasoning if necessary.
Take flesh out of avocado and puree smooth with lemon juice and season to taste. Put in squeeze bottle.
Coat scallions with olive oil. Grill till charred. Cool and cut into 1/2 inch pieces.
For Edible "Dirt":
Preheat convection oven to 325°F. Mix all ingredients together. Bake in oven for 15 mins. Cool, then grind in robot coupé (or food processor).
Take rind off and cut 1/2 inch cubes
Put beets in bowl and drizzle vinaigrette on. Let marinate for 10-15 mins. Place about 2 tablespoons edible "dirt" on plate in a line. Randomly place beets on top of "dirt". Randomly place scallions around as well. Put cheese around as well keeping the whole placement of all items following line. Lay some watercress leaves on top of everything. Then squeeze avocado puree into round dollops beside the salad randomly. Drizzle some of the vinaigrette over everything.
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