Beet salad

Thomas Jefferson planted them at Monticello, but beets date back to prehistoric times and are native to the Mediterranean. Beets were so well regarded in Ancient Rome and Greece that methods were developed for producing them during the hot summer months. The beet was first cultivated for consumption in 1542 in central Europe, and is renowned for being a hearty root that grows well in winter. Growing in a range of colors including yellow, white and pink, the beet is a plant that humans may consume whole, is vitamin rich and helps to clean the blood.

Throughout the colonial era, Americans relied heavily on the garden beet for survival during the winter months. The vegetable was considered an essential winter food because it had a long shelf life and could be easily stored for an extended harvest. During World War II, when many commodities were in short supply domestically because they were being used to feed American troops and allies, the beet helped sustain Americans stateside with its culinary versatility.

Today, the beet continues to serve as a versatile, dietary staple. The American roundsman brings this beet salad to life with a goat cheese mousse, frisee, and pine nut powder. Featuring three varieties of beets,  including the spiraled Chiogga varietal, this beautiful salad can be enjoyed year round. The beets are roasted and then compressed with various vinegars. This modern technique adds to the culinary versatility of the beet and accentuates the full flavor profile of the beet.

“Roasted Golden beet with Goat cheese and sauce grocel”- Cyclechef3