Beet Salad with Salted Yogurt
Chef Michael Hamilton shows you how to make his refreshing beet salad with some salted yogurt, a classic combination perfect for the summer.

In this video, Chef Michael Hamilton from The Surf Lodge, shows you how to make his refreshing beet salad with some salted yogurt, a classic combination perfect for the summer. This salad will be a mix of four different types of beetroots with some yogurt. To prepare the ingredients, he first has to roast the baby beetroots in a parcel in the oven and later peel them down. Chef Hamilton recommends to add a little olive oil, salt, and pepper to add flavor to them before closing and seeling them in a parcel ready to cook.
Now we're ready to prepare our dish. First you pour some salted yogurt onto a plate. You then begin to place the beetroots on the yogurt. You can then even top these off with some raw slices of the beets that you shave off after peeling the beetroot. On top of these Chef Hamilton places some rose petals for garnish. The final touch is a little vinaigrette to bring it all together as well as add in a little acidity to the dish.
To make his vinaigrette, you mix in some peach oil, which is cold-pressed extra virgin olive oil that's been infused with the skins of dried peaches, and finally a bit of salt and lemon. And there you have it, a beautiful dish full of color and extremely refreshing for a hot summer day. Enjoy!
00:00.000 --> 00:02.300
[MUSIC]
00:02.300 --> 00:03.680
You guys are in for a treat.
00:03.680 --> 00:05.240
We've got a special summer dish.
00:05.240 --> 00:09.481
It's big on flavor, packed with nutrients,
and it's refreshing.
00:09.481 --> 00:13.833
[MUSIC]
00:13.833 --> 00:18.149
Two hours ago I was in the heart of New
York City, but now I'm surrounded by sun,
00:18.149 --> 00:22.210
sea, and sand, and believe it or
not, local produce farms.
00:22.210 --> 00:26.270
Chef Michael Hamilton is gonna
prepare a complete summer dish.
00:26.270 --> 00:27.960
Thank you, Chef Hamilton, for having us.
00:27.960 --> 00:29.630
Tell us, what are you gonna cook next?
00:29.630 --> 00:31.450
A little play on beetroots.
00:31.450 --> 00:32.180
Yeah?
So we got three or
00:32.180 --> 00:35.410
four types of different beetroots that
we're gonna serve with some yogurt.
00:35.410 --> 00:36.910
I took some baby beetroots here.
00:36.910 --> 00:38.290
So we roasted them this morning.
00:38.290 --> 00:39.150
Peeled them down.
00:39.150 --> 00:43.690
Best way to cook the beets is in
almost like a parcel in the oven.
00:43.690 --> 00:46.520
Olive oil, salt, pepper, and
then you just close it and
00:46.520 --> 00:47.860
you seal it like a little parcel.
00:47.860 --> 00:49.430
We have this salted yogurt here.
00:50.600 --> 00:53.070
Beetroot and
yogurt is a classic combination.
00:53.070 --> 00:54.610
I like to leave the actual tips on.
00:54.610 --> 00:56.320
The whole beetroot is edible.
00:56.320 --> 00:57.950
So we're gonna pop them on the yogurt.
00:59.160 --> 01:01.910
I love the richness of
the wine color of beets.
01:01.910 --> 01:04.960
The presentation is key.
01:04.960 --> 01:06.280
These are sliced beets.
01:06.280 --> 01:07.330
So we're just taking these, and
01:07.330 --> 01:10.440
we just shave them on a mandolin so
they're nice and thin.
01:10.440 --> 01:13.546
So here we have the roasted beets,
we have the raw beets,
01:13.546 --> 01:15.699
we have the salted yogurt underneath.
01:15.699 --> 01:16.355
Yes.
01:16.355 --> 01:19.747
Now we're just gonna hit
it with these rose petals.
01:19.747 --> 01:22.783
Me and the boys in the kitchen,
we went about midnight and
01:22.783 --> 01:25.959
picked as many roses as we could and
brought them back here.
01:27.010 --> 01:30.152
And next, last but not least,
we're just gonna make little vinaigrette,
01:30.152 --> 01:33.320
just to bring it all together for
the acidity and to cut through.
01:33.320 --> 01:34.880
This is peach oil.
01:34.880 --> 01:37.720
This is cold pressed
extra virgin olive oil.
01:37.720 --> 01:39.690
It's been infused with
the skins of dried peaches.
01:40.790 --> 01:42.240
Bit of salt, bit of lemon.
01:42.240 --> 01:43.538
Yeah.
Just to cut through.
01:43.538 --> 01:49.127
[MUSIC]
01:49.127 --> 01:50.610
Charlii, mate, dig in.
01:50.610 --> 01:51.680
Tell me what you think.
01:51.680 --> 01:52.657
I will, mate, here we go.
01:52.657 --> 01:56.837
[MUSIC]
01:56.837 --> 01:57.510
It should work.
01:57.510 --> 01:59.220
You should get that rose
that comes through.
01:59.220 --> 02:01.150
The beet should be at the back.
02:01.150 --> 02:04.219
That yogurt should be like that cool
almost like refreshing kind of vibe to
02:04.219 --> 02:07.160
the whole dish, and then the petals,
which are a floral.
02:07.160 --> 02:09.280
I'll tell you, this is delicious.
02:10.280 --> 02:13.650
Listen, you guys watching,
you should get crazy with your veggies.
02:13.650 --> 02:15.470
Put some color in your meal.
02:15.470 --> 02:20.277
Check back for some more top-notch
dishes at your Guide to Summer.
02:20.277 --> 02:21.450
Thanks, Chef.
02:21.450 --> 02:22.555
Thank you, mate, thank you.
02:22.555 --> 02:27.499
[MUSIC]