Want to try the delicious Beet Salad we had at the Chicks With Knives Secret Supper Club? Check out this simple, seasonal recipe that the chicks were kind enough to share with us. Bon Appetite!

Serves four

For beets

6 medium sized beets – 2 each red, chiogga and yellow

olive oil

Salt

Zest and juice of one orange

3 thyme sprigs

For coulis

1 cup water

Pinch of salt

1/4 cup each fresh parsley, cilantro, dill and beet greens, picked

3 cloves garlic

1/2 cup olive oil

4 Beet chips and 1 small bunch red mustard greens for garnish

You may want to cook the red beets separately so they don’t stain the other colors.

Preheat your oven to 425F.

Scrub the beets. Cut off the greens and reserve. Coat each beet with a bit of olive oil. Place the beets in an oven proof dish. Add ½ inch water, the orange juice, zest, thyme sprigs and a large pinch of salt. the Cover the dish  tightly (use foil if you don’t have a lid) and roast until a beet can be easily pierced with a knife (timing varies from 30 minutes to an hour depending on the size of the beet.). Remove from the oven leave to cool in the covered baking dish. When they are cool, slice off the stem end and slip off the skins.

Meanwhile, make the herb coulis.

Boil the water with some salt. Add the herbs and garlic and simmer for 1 minute. Remove from heat and transfer contents to a blender.  Run the blender on low and add oil to emulsify. Remove, strain and reserve until ready to use.

Cut the cleaned beets in to wedges. Toss with additional olive oil and season with salt. Serve garnished with beet chips, red mustard greens and the herb coulis.

Recipe Courtesy of The Chicks With Knives