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!
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[MUSIC]
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You guys are in for a treat.
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We've got a special summer dish.
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It's big on flavor, packed with nutrients,
and it's refreshing.
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[MUSIC]
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Two hours ago I was in the heart of New
York City, but now I'm surrounded by sun,
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sea, and sand, and believe it or
not, local produce farms.
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Chef Michael Hamilton is gonna
prepare a complete summer dish.
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Thank you, Chef Hamilton, for having us.
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Tell us, what are you gonna cook next?
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A little play on beetroots.
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Yeah?
So we got three or
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four types of different beetroots that
we're gonna serve with some yogurt.
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I took some baby beetroots here.
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So we roasted them this morning.
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Peeled them down.
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Best way to cook the beets is in
almost like a parcel in the oven.
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Olive oil, salt, pepper, and
then you just close it and
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you seal it like a little parcel.
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We have this salted yogurt here.
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Beetroot and
yogurt is a classic combination.
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I like to leave the actual tips on.
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The whole beetroot is edible.
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So we're gonna pop them on the yogurt.
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I love the richness of
the wine color of beets.
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The presentation is key.
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These are sliced beets.
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So we're just taking these, and
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we just shave them on a mandolin so
they're nice and thin.
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So here we have the roasted beets,
we have the raw beets,
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we have the salted yogurt underneath.
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Yes.
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Now we're just gonna hit
it with these rose petals.
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Me and the boys in the kitchen,
we went about midnight and
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picked as many roses as we could and
brought them back here.
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And next, last but not least,
we're just gonna make little vinaigrette,
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just to bring it all together for
the acidity and to cut through.
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This is peach oil.
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This is cold pressed
extra virgin olive oil.
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It's been infused with
the skins of dried peaches.
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Bit of salt, bit of lemon.
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Yeah.
Just to cut through.
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[MUSIC]
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Charlii, mate, dig in.
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Tell me what you think.
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I will, mate, here we go.
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[MUSIC]
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It should work.
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You should get that rose
that comes through.
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The beet should be at the back.
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That yogurt should be like that cool
almost like refreshing kind of vibe to
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the whole dish, and then the petals,
which are a floral.
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I'll tell you, this is delicious.
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Listen, you guys watching,
you should get crazy with your veggies.
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Put some color in your meal.
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Check back for some more top-notch
dishes at your Guide to Summer.
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Thanks, Chef.
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Thank you, mate, thank you.
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[MUSIC]