Salt-crusted Beets with Avocado, Lavender, and Thyme
Chef Jeremy Fox of Ubuntu restaurant in Napa roasts beets in an aromatic salt crust that infuses the kitchen and the beets with the fragrance of flowers and herbs. We've highlighted them in this simple salad. Prep and Cook Time: about 2 1/2 hours. Notes: To keep the beets from getting too salty, trim and scrub them enough to remove dirt but not the skin. To loosen the baked salt from the pan, soak in water.
- Servings: 6
Source: Sunset Magazine
Ingredients
- large egg whites, beaten to blend
- box plus 1/4 tsp. kosher salt*
- chopped plus 1/2 tsp. minced fresh thyme leaves
- plus 1/4 tsp. minced dried lavender
- tablespoons black peppercorns
- each medium red and golden beets , trimmed and gently scrubbed
- tablespoons extra-virgin olive oil
- tablespoon Champagne vinegar
- teaspoon minced shallot
- teaspoon freshly ground black pepper
- firm-ripe avocado, cut into small wedges
- loosely packed mâche