Roasted beets with Alabama satsumas, chicory and pistachio vinaigrette.Levon Wallace, Executive Chef-Gray & Dudley at 21c Museum Hotel NashvilleServes 4-6
For the salad4 satsuma mandarins or tangerines, peeled and segmented2 heads frisee or curly endive (about 4 cups)¼ cup celery heart leaves (optional)1 pinch Aleppo pepper (optional)
Roasted beets6-tennis ball sized beets. Red, yellow or both.2 Tbs olive oil1 cup Kosher SaltPre heat oven to 400F. Place salt in cast iron skillet or oven proof dish. Scrub beets under cold water then rub with olive oil. Place beets directly on salt and place in oven, uncovered for 45-60 mins or until they can pierced easily with a fork.Allow to cool completely. Peel and cut into 6-8 wedges, depending on size of the beet.Place cut beets in a medium sized bowl. Set aside.
Pickled onions1 medium sized red onion1 cup apple cider vinegar½ cup water1 tsp sugar2 tsp kosher saltcut red onion in half, then slice each half into thin strips and place in a pint mason jar or glass bowl. Combine vinegar and water in a small sauce pan over medium heat. Add sugar and salt, whisk until dissolved and just under a simmer. Carefully pour hot vinegar mixture over onions and stir. Allow to cool at room temperature before storing in refrigerator.Pistachio vinaigrette¼ cup olive oilJuice of one lemon¼ cup chopped pistachios1 Tbs HoneyKosher SaltCracked pepperCombine all ingredients in a small bowl and whisk to combine.
To assemble the salad:Pour 2 Tablespoon of pistachio vinaigrette over beets and toss to combine, set asideToss frisee with ¼ cup pickled onions, mandarin segments and 2 Tablespoons of pistachio vinaigrette.Taste and season with salt & cracked pepper if needed.Divide frisee/onion/mandarin salad between 4-6 plates, then top with dressed beets. Garnish with celery leaves, Aleppo pepper and more vinaigrette.