by Chef Matthew Krenz

I’ve always had an affinity for salt roasted beets. Their texture, the natural bit of sweetness of beets, and their earthiness mixed together is just hard to match. This salad is a wonderful appetizer if you are firing up the grill! Add a touch of hot honey and olive oil to take it to another level (if you are into that sort of thing). I hope you enjoy. Cheers!

Salt-Roasted Beets Salad with Grilled Peaches and Arugula Salsa Verde

Serves 6-8

Salt-Roasted Beets

8-12 baby beets (golf-ball sized, washed and toweled try) 
1½ c. coarse salt

1. Preheat oven to 375°F.
2. Place salt in the bottom of a roasting pan.
3. Put washed beets in the salt and cover with foil.
4. Roast for 30-45 minutes, or until tender.
5. Uncover and let rest for 10-15 minutes, then peel with an old towel.

Arugula salsa verde

2 c. baby arugula
4 oz. extra virgin olive oil
2 tbsp. lemon zest
2 cloves fresh garlic
Salt

1. Add ingredients to a blender and blend until smooth.

To assemble: 
3-4 peaches, halved
6-8 tbsp. labneh
Salt-roasted beets, quartered
¼ c. peanuts, chopped
Arugula salsa verde

1. Using a grill on medium heat, grill peaches until slightly caramelized, about 3 minutes. Cut into cubes and set aside. 
2. Smear labneh on the bottom of each plate as your base. 
3. Put your cut beets on top of the labneh, then add grilled peaches and sprinkle peanuts over the top. 
4. Drizzle with salsa verde and garnish with petit arugula leaves, flake or coarse salt, freshly cracked pepper and a nice extra virgin olive oil. Serve immediately.

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