Muytjens served up his crispy-yet-falling-apart pork confit with a vibrant roasted beet salad and a barbecue sauce for the pork.Winnie Au
This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.
Recipe information
Yield
4 Servings
Ingredients
2
pounds baby golden beets, scrubbed, tops and root ends trimmed
¼
cup olive oil, divided
Kosher salt and freshly ground black pepper
1
tablespoon fresh lemon juice
1
tablespoon red wine vinegar
Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
Step 2
Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.