Farow is based on the philosophy of sourcing around 90% of our ingredients within 10 miles of the restaurant. They believe local seasonal food tastes better and supporting local farms is the best way forward.
The citrus season hits at just the right time of year. With winter being cold and dark, and most seasonal produce being root-vegetable oriented, the brightness of citrus is an extremely welcome contrast to any dish. Here, it adds a welcome pop of color and sweetness to tangy, earth-pickled beets and creamy goat cheese. Farow serving up this colorful and taste-filled beet salad during their Valentine’s Day dinner, and if you missed that special dinner, now you can recreate it with love in your home.
Farow’s Pickled Beets with Goat Cheese
Ingredients:
Pickled Beets
1 cup water
1 cup sugar
1 cup cider vinegar
1 tbsp pickling spice (optional) this can be whole cloves, peppercorns, coriander, etc.
2 pounds of beets, any color or a mix (try to find ones that are all around the same size so they cook at the same time)
3 citrus items (we use a combo of Meyer lemon, blood orange, cara cara orange) segmented or cut into wheels with the peel removed
Goat cheese:
6 oz goat cheese, softened
¼ cup good quality olive oil
Pinch salt
Serves: 4
Instructions:
Preheat the oven to 350 F.
Lightly rinse your beets if they are extra dirty to get the dirt off. Remove the tops (if they’re on there) and save them for another use. I personally love them sautéed with butter. Place beets in a baking dish with ½-inch of water. Wrap with foil and bake for 1-2 hours until beets are tender.
While the beets are cooking, combine all the ingredients except for the citrus in the pickling liquid in a non-reactive saucepan and bring to a boil. Remove from heat and let the spices steep for 15 minutes. Remove beets from the oven once they’re tender. Once cool enough to handle, gently wipe the skins off with a paper towel. They should come off with little effort once they’re baked long enough. Cut beets into quarters and place them in a non-reactive container. Strain the pickling liquid over them. Set aside in the fridge for at least 24 hours.
In a separate bowl, whisk all the goat cheese ingredients and set aside.
When ready to serve, smear 2 tbsp goat cheese on the plate. Place strained beets and citrus segments over top. Garnish with some whole pink peppercorns and toasted pistachio (optional).
