200. Roasted beet & pickled melon
Roasted Beetroot & Pickled French Melon Salad
3 beetroots
Preheat the oven to 375°F. Cover the Beets with aluminum foil and roast them until tender, 40 to 45 minutes. Remove them from oven and cool the beets. Take the skin off and slice thinly on a mandolin.
Preheat the oven to 375°F. Cover the Beets with aluminum foil and roast them until tender, 40 to 45 minutes. Remove them from oven and cool the beets. Take the skin off and slice thinly on a mandolin.
Pickled French Melon
1 small French Melon, peeled
1/4 cup honey
1/2 cup white wine
1/2 cup white balsamic vinegar
1 small French Melon, peeled
1/4 cup honey
1/2 cup white wine
1/2 cup white balsamic vinegar
Use melon baller to scoop small balls from the french melon. Combine honey, white wine and white balsamic vinegar in a saucepan and bring to simmer. Place the melon balls in a small bowl. Pour the hot pickling liquid over the melon and marinate at room temperature for 1 hour.
Place goat cheese on the plate, arrange the finely sliced beetroots and melon balls around it. Garnish with baby greens and pistachios. Finish with fleur de sel and a drizzle of extra-virgin olive oil.
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