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Roasted Beet Salad

From: Chef Micah Wexler, Mezze, Los Angeles. Yield: 1 serving.

3 baby red beets
3 baby gold beets
3 baby striped beets
1 haloumi cheese
½ cup Greek yogurt
1 tsp. dried mint
2 tsp. lemon juice
1 cup extra virgin olive oil
½ cup sherry vinegar
to taste, sea salt

Trim leaves and stems off beets. Place each type of beet in a separate foil packet with 1 Tbsp. EVOO, 1 tsp. sherry vinegar and salt. Place the three packets on a roasting pan and roast at 350°F for 45 minutes or until tender. Remove beets from oven and allow to cool. Using a dish towel, rub the beets to remove the skin; discard skin. Cut beets in halves and marinate in a quarter cup of EVOO and 2 Tbsp. sherry vinegar.

Cut the haloumi into cubes and fry in a pan with oil until golden. Mix yogurt with the lemon juice, dried mint, salt and a quarter cup of EVOO.

To dress, place marinated beets in a bowl and garnish with yogurt dressing and fried haloumi.


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