The Endless Feast


Salt Roasted Beet Salad

Chef David Lewis (4 portion)

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Tarragon Vinaigrette Dressing


Remove stems and surround fresh beets with kosher salt in a bread pan. Cover tightly with foil and bake at 375 degrees for 1 hour. Poke a butter through the salt and test softness of beet, should push easily. Salt roasting cooks evenly and locks in moisture. Serve with baby field greens and goat cheese tossed with Tarragon Vinaigrette dressing.

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