INGREDIENTS:
Roasted beets:
8 to 10 small beets
1/3 cup olive oil
1/4 cup water
Salt and pepper
Salad:
2 lbs. baby romaine lettuce
2/3 cup olive oil
Juice of 4 Meyer lemons
1 tablespoon fresh herbs such as mint, parsley, or tarragon, finely chopped
Salt and pepper
1/2 cup Parmigiano-Reggiano cheese, shaved
METHOD:
Beets:
Wash beets in cold water. Place in a deep baking dish. Coat with olive oil. Add water to keep them moist. Sprinkle with salt and pepper. Cover with foil and bake at 400°F until tender. Remove until cool enough to handle. Peel and quarter.
Salad:
Clean, dry, and tear lettuce into a large mixing bowl. In a small mixing bowl, emulsify olive oil and lemon juice. Gently mix in herbs. Season to taste with salt and pepper. Add just enough dressing to lightly dress the salad.
To serve, place beets on top of lettuce on a serving dish. Garnish with cheese.
YIELD: Serves 6 to 8.
SOURCE: Chef Santos Majano, Soif Restaurant, Wine Bar and Merchants, Santa Cruz, CA
