Roasted Beet Salad with Pickled Blueberries, Buttermilk, Ricotta & Spiced Pecans - Blueberry.org
"Asheville Innovator Chef Katie Button, Curate & Nightbell Restaurants This roasted beet salad with pickled blueberries, buttermilk ricotta and spiced pecan…..."
INGREDIENTS
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2 pounds beets (red and golden)
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3 lemons supremed, juice reserved
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1-1⁄2 lemons zested
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1 tablespoon honey
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2 teaspoons sugar
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1⁄2 cup extra virgin olive oil
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1⁄2 teaspoon salt
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1 cup roughly chopped pecans, toasted
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1⁄4 cup granulated sugar
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3 tablespoons brown sugar
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1⁄2 teaspoon ground cinnamon
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1⁄8 teaspoon ground cloves
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1⁄4 teaspoon ground allspice
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1 teaspoon salt
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1 egg white
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1 cup frozen blueberries, thawed
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2 cups blueberry vinegar
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1 cup water
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2 sticks Ceylon cinnamon
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6 each cloves
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4 each allspice berries
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1 whole star anise
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8 ounces arugula
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Lemon vinaigrette
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10 ounces ricotta cheese
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2 pounds roasted beets
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4 ounces spiced pecans
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8.5 ounces pickled blueberries
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