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Roasted beet salad with herbed chevre, honeycomb and orange-beet reduction

Recipe by:Chef Shaun Behrens
Luna Red, San Luis Obispo


  • 1 1/2 to 2 lb. medium beets
    1 cup orange juice
    1 cinnamon stick
    3 whole cloves
    3 allspice berries
    2 tsp. kosher salt
    Herbed chevre (recipe follows)
    Honeycomb (recipe follows)


Preheat oven to 350 degrees. In a large casserole dish, combine beets, orange juice, spices and salt. Cover with wax paper and foil. Bake for 1 1/2 to 2 hours or until a toothpick can be inserted in the largest beet without resistance. Keep covered and let beets cool until they can be handled with bare hands. Peel beets by slipping the skins off. Set aside. Strain liquid into a small saucepan. Over medium to low heat, slowly reduce beet juice without simmering (approximately 20 minutes).

To make herbed chevre: In a small bowl, fold together until fully incorporated 4 oz. goat cheese, 1 scallion (chopped), 1 tbsp. chopped parsley, 1 tsp. chopped thyme, 1 tsp. kosher salt and a splash of sherry vinegar.

To make honeycomb: Place a silicone mat on a cookie sheet or line cookie sheet with parchment paper. In a medium saucepan, combine 3/4 cup sugar, 1/4 cup honey, 7 tsp. water and 1 tbsp. molasses. Cook over low heat, stirring and occasionally brushing down the sides of the pan with a pastry brush. Cook for 5 to 7 minutes or until syrup reaches crack stage (310 degrees on a candy thermometer). Remove from heat, add 1 tsp. baking soda and quickly stir with a wooden spoon until combined. Working quickly, pour mixture onto prepared cookie sheet to cool.

To serve: Divide quartered beets among 4 bowls, drizzle reduction over beets, add a dollop of herbed chevre and garnish with honeycomb.

Serves 4


Califonia Bountiful