Purple Haze Beet Salad
2 servings
15 minutes
30 minutes
Modern American
Salad
Not sure just how to use our Purple Haze blend? The beetroot powder, tomato, carrot, onion, garlic, spices and chiles have been expertly blended into this earthy, sweet, flavor-packed blend - and this Purple Haze Beet Salad is a great way to experiment with this flavor profile.
Ingredients
- 2 tablespoons Spiceology Purple Haze Rub
- 4-5 medium fresh beets
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- butter lettuce
goat chèvre
Directions
- Bring a pot of salted water to a boil.
- Wash and trim greens from the beets.
- Wash and separate leaves of butter lettuce. Set aside in the refrigerator for plating later.
- Boil whole beets for about 30 minutes or until easily pierced with a paring knife.
- While beets boil, prepare marinade. In a small bowl combine olive oil, vinegar and Purple Haze. Whisk to combine and set aside.
- Remove from the water and allow to cool before handling. Then rub under cool running water to peel easily (apron recommended for possible splashing color).
- Slice each beet and add to a bowl with olive oil, vinegar and Purple Haze mixture. Cover and refrigerate at least two hours to marinate.
- When plating, arrange lettuce leaves and top with slices of beets. Crumble goat cheese over the top and season lightly with salt and pepper to taste.
Recipe Products
Blend
Purple Haze Vegetable Seasoning
Key Ingredients
Ancho Chile, Garlic Granules, Celery Seed, Carrots, Beet Root Powder