{"id":19433,"date":"2019-08-06T12:18:53","date_gmt":"2019-08-06T19:18:53","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=19433"},"modified":"2019-08-06T12:18:53","modified_gmt":"2019-08-06T19:18:53","slug":"recipe-beet-salad","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-beet-salad","title":{"rendered":"Recipe: Beet Salad"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n

Photo credit: Whitney B Photograph<\/em>y<\/p>\n\n\n

Bursting with sunset hues, dig into this vibrant dish from Chef Justin Macy of CIVANA<\/a>\u2019s Terras restaurant. <\/p>\n\n\n

2 Baby red beets<\/p>\n\n\n

2 Baby golden beets<\/p>\n\n\n

1 T Apple cider vinegar<\/p>\n\n\n

1 Large red beet, juiced (reduced by half)<\/p>\n\n\n

1 T Chili-dusted pepitas (recipe below)<\/p>\n\n\n

5 Lemon segments<\/p>\n\n\n

2 tsp. Goat cheese coulis (recipe below)<\/p>\n\n\n

1 oz. Micro arugula<\/p>\n\n\n

1 tsp. Extra virgin olive oil<\/p>\n\n\n

1 tsp. Maldon sea salt flakes<\/p>\n\n\n

Wash\nbaby beets and place in roasting pan. Add one-fourth cup of water, one\ntablespoon of apple cider vinegar and a pinch of salt and pepper. Cover with\nfoil and roast at 350 degrees for about 30 minutes. While still warm, peel\nskins from the beets leaving the tips of the roots. Juice one large red beet, and\nplace into saut\u00e9 pan. On medium heat, reduce beet juice by half and transfer\ninto container to cool. Toast pepitas with olive oil, salt, pepper and chili\npowder for 10 minutes at 325 degrees. Blend two ounces of fresh goat cheese,\none teaspoon of rice wine vinegar and two tablespoons of cold water until\nsmooth. Peel and cut out lemon segments Plating: Lightly brush the reduced beet\nreduction on the plate, place the beets in a line. Between every other beet,\nplace a lemon segment. Sprinkle toasted pepitas on the plate, and drizzle goat\ncheese coulis alongside the plate. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Photo credit: Whitney B Photography Bursting with sunset hues, dig into this vibrant dish from Chef Justin Macy…\n","protected":false},"author":5,"featured_media":19434,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[1344,1346,2854,3280,3281,4971],"class_list":{"0":"post-19433","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-beet-recipe","9":"tag-beet-salad-recipe","10":"tag-chef-justin-macy","11":"tag-civana","12":"tag-civana-resort","13":"tag-featured","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nRecipe: Beet Salad<\/title>\n<meta name=\"description\" content=\"Photo credit: Whitney B Photography Bursting with sunset hues, dig into this vibrant dish from Chef Justin Macy of CIVANA\u2019s Terras restaurant. 2 Baby red\" \/>\n<meta name=\"robots\" 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