Salt-crusted Beets with Avocado, Lavender, and Thyme

Salt-crusted Beets with Avocado, Lavender, and Thyme
Photo by Leigh Beisch

Ingredients

  • 1 box (3 lbs.) plus 1/4 tsp. kosher salt*
  • 1/3 cup chopped plus 1/2 tsp. minced fresh thyme leaves
  • 1 teaspoon minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 2 cups (1 1/4 oz.) loosely packed mâche
  • ¼ cup plus 1/4 tsp. minced dried lavender
  • 1 firm-ripe avocado, cut into small wedges
  • + 5 more ingredients
    • 3 each medium red and golden beets (1 3/4 lbs. total without tops), trimmed and gently scrubbed (see Notes)
    • 4 large egg whites, beaten to blend
    • 2 tablespoons black peppercorns
    • 1 tablespoon Champagne vinegar
    • ¼ teaspoon freshly ground black pepper

1. Preheat oven to 425°. In a large bowl, combine egg whites, 3 lbs. salt, 1/3 cup thyme, 1/4 cup lavender, peppercorns, and 1/2 cup water, mixing with your hands until salt is evenly coated and feels like wet sand. 2. Spoon enough of the salt mixture into a 9- by 13-in. baking pan to make a 1/4-...

View full recipe at My Recipes

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