Flyte's Beet Salad
Yield: 4 Cooking Time: 3-4 Hours Difficulty: Medium


To cook the beets:
  1. Find a pan that will fit the amount of beets you have in a single layer. Making a mixture of 1:1:1 Sherry, Water, and Distilled Vinegar add to the pan until it reaches half way up the beets.
  2. Liberally season with salt and sugar.
  3. Add a halved orange and 3-6 bay leaves. Cover pan with foil and cook in a 350 oven for 2-3 hours depending on the size of the beets.
  4. A knife or cake tester should slide smoothly through the largest beet. Peel while warm, then allow to cool.
Vegetable Ash:
  1. Utilizing Onion scraps or leek tops, roast over aluminum foil in a 400-degree oven for 1-2 hours or until mostly black. Allow to cool. Crush small amounts in a blender to a fine powder.
  2. Whisk together Maple Syrup and Rompo vinegar. Slowly whisk in oil.
For the salad:
  1. Toss cooled beets in vinaigrette. Garnish with pea shoots, fresh beets, pecans, and chevre.
  2. Using a fine strainer, sprinkle vegetable ash over the top.


Measuring Cups
Measuring Spoons
Baking Pan
Mixing Bowls


  • Cooked Beets
  • ¼ Cup Vegetable Oil
  • ¼ Cup Rompo (or Malt) vinegar
  • 1 tablespoon Maple Syrup
  • Chevre
  • Toasted Pecans
  • Pea Shoots
  • Vegetable Ash