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Recipe

Side Dish






Marinated beets with Creole remoulade

Just "beet it" with this colorful salad from San Francisco chef Justin Simoneaux.

Executive Chef Justin Simoneaux
Boxing Room, San Francisco

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Ingredients

24 baby beets, mixed colors
1/2 cup thinly sliced sweet onions
1/2 cup olive oil
1/4 cup apple cider vinegar
Salt and pepper, to taste

Creole remoulade
3/4 cup aioli
1/4 cup Creole mustard
1/4 cup ketchup
1/4 cup minced celery heart
1/4 cup minced green onion
2 tbsp. chopped parsley
2 tbsp. minced cornichon (a type of crisp, tart pickle)
1 tbsp. chopped tarragon
1 tbsp. red wine vinegar
1 tbsp. whole grain mustard
2 tsp. garlic paste
2 tsp. lemon juice
2 tsp. Worcestershire
2 tsp. paprika
1 tsp. hot sauce
Pinch cayenne
Salt and pepper, to taste

Instructions

Preheat oven to 400 degrees. Toss beets with a little olive oil and salt, then place in a baking pan. Fill pan with about 1/4 inch water and cover with foil. Roast beets for 45 to 60 minutes or until knife tender. Once beets are done, remove from oven and let cool to room temperature. Peel and cut in half. Immediately toss with onions, olive oil, vinegar, salt and pepper. Set aside. (If using multicolored beets, keep red ones separate because they will dye the rest of them red.)

In a bowl, mix together all remoulade ingredients until well incorporated.

Serves 4 to 6

Serve beets on a platter with remoulade spread around the bottom and the beets placed on top. Garnish with the yellow leaves from the heart of the celery stalk, or your favorite green.



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