Joshua Clever, Riviera Kitchen
This recipe was presented at CUESA’s Food Wise Booth on September 27, 2011.
2 bunches beets (I like to use a variety of colors: red, Chioggia, golden)
Sea salt, to taste
Pepper, to taste
4 cups country bread, cut into 1-inch cubes
2 tablespoons thyme, stemmed and chopped
3 cups multi-colored heirloom tomatoes, chopped
3 lemon cucumbers, chopped
1 red onion, finely chopped
¼ cup apple cider vinegar
1 tablespoon honey
2 tablespoon sage, minced
Handful baby mustard greens
1. Pre-heat oven to 400F°. Toss the beets with oil, salt and pepper and wrap in aluminum foil. Roast for about 45 minutes, until tender. When cool to touch, peel the skins off–they should slip off easily using a damp towel or a paring knife. Cut into 1-inch cubes and set aside.
2. Turn oven down to 350F°. In a large bowl, toss bread with a glug of olive oil, sea salt and thyme. Place on a parchment-lined baking sheet and bake until golden. Set aside.
3. In the meantime add the tomatoes, lemon cucumber, and red onion to a bowl. Toss with the beets.
4. Make the vinaigrette: place the vinegar, honey and sage in the bowl of a food processor, slowly add in olive oil in a thin stream until emulsified. Season with salt and pepper.
5. To finish: toss the bread with the tomato-beet mixture. Add the vinaigrette and toss well to coat, making sure the bread soaks up the juices from the vinaigrette and the produce. Season again with salt and pepper. Serve warm.
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