Cedar Roasted Beets

Ingredients

Beets

• 1 pound red beets
• 1 tablespoon blended oil
• Pinch black pepper
• 1 cedar plank (untreated)
• 1 head frisée lettuce

Orange Meringue

• 3 egg whites, pasteurized
• 2 oranges, zest only

Arugula Pesto

• 2 tablespoons walnut pieces
• 1/2 teaspoon chopped garlic
• 1 cup packed arugula leaves
• 2 tablespoons freshly grated parmesan cheese
• 1/4 cup extra-virgin olive oil

Directions

• In a large bowl, toss raw beets with oil and pepper.
• Place on a roasting pan and cook at 400 degrees for approximately 1 hour, or until beets are tender. Remove from oven and allow to cool.
• In a pot of boiling water, quickly blanch arugula for 2-3 seconds, then shock in ice water.
• Place blanched arugula and all remaining pesto ingredients in a food processor and blend until smooth, 2-4 minutes. Reserve.
• Carefully peel cooled beets and cut into wedges. Place slices on a stainless-steel cooling rack.
• Place cedar chips in a metal pan and ignite using a “brulee torch”.
• Put burning chips and beets into a preheated 400-degree oven for approximately 3-5 minutes.
• Meanwhile, whip egg whites to soft peaks, then fold in orange zest.

Plating

• Evenly distribute meringue by placing a mound in the center of 4 plates.
• Randomly place frisée leaves around meringue.
• Top frisée with beet slices.
• Drizzle pesto over entire plate and serve.