{"id":3651,"date":"2013-08-20T13:31:42","date_gmt":"2013-08-20T20:31:42","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3651"},"modified":"2013-08-26T19:28:25","modified_gmt":"2013-08-27T02:28:25","slug":"beet-salad-raw-roasted-pickled-with-white-balsamic-lavender-vinaigrette","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/beet-salad-raw-roasted-pickled-with-white-balsamic-lavender-vinaigrette\/","title":{"rendered":"Beet Salad: Raw, Roasted & Pickled with Lavender Vinaigrette"},"content":{"rendered":"

Beet salad is one of my favorites for its eye popping, show stopping magpie appeal. I like to prepare the beets three ways so guests can enjoy the complexity of flavors: raw, roasted, and spiced. The White balsamic vinaigrette with a hint of lavender is a nice counterpoint. This salad was part of a French Cooking Lesson at Pie Ranch<\/a>.
\n<\/a><\/span><\/p>\n

\"Beet<\/p>\n

For the raw beets: shave very thin on a mandolin and be careful to not shave off your palm in the process. Raw beets are sweet and crunchy and I love the bright pink circles of the Chioggia variety.<\/p>\n

Roasting beets is a far less daunting process than most people think. scrub the beets and place ’em into a roasting pan with a little water and cover tightly with tin foil. Bake on 450\u02daF until a knife pierces easily through the center of the beet. Rub off the skins as soon as they are cool enough to handle (the skins comes off <\/span>much<\/em> easier when they are hot) and put half \u00a0into a spiced pickling liquid.<\/span><\/p>\n

For more pictures from our French Farm to table Cooking Class go to:\u00a0https:\/\/www.facebook.com\/AmyGlazeCom<\/p>\n

\"Salad<\/p>\n

I love adding a ton of herbs in my salads and this one has everything Pie Ranch had to offer: tchives, dill, mint, cilantro, and basil plus gorgeous red and green butter lettuce.<\/p>\n

Ah the joys of cooking on a farm! Won’t you join us for our next French cooking class?<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Beet salad is one of my favorites for its eye popping, show stopping magpie appeal. I like to prepare the beets three ways so guests can enjoy the… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[681],"tags":[26,762,1091,714,62,1089,132,807,225,243,245,283,836,1105,1093,404,1057,469,474,506,509,510,526,535,1090,1088,601,1092,606,618,650,657],"class_list":["post-3651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetables-recipes-2","tag-amy","tag-amy-glaze","tag-balsamic","tag-beet","tag-beets","tag-betterave","tag-chef","tag-chioggia","tag-easy","tag-farm","tag-featured","tag-glaze","tag-image","tag-lavender","tag-magenta","tag-ms-glaze","tag-pickled","tag-pie","tag-pink","tag-ranch","tag-raw","tag-recipe","tag-roasted","tag-salad","tag-salade","tag-spiced","tag-summer","tag-summertime","tag-table","tag-to","tag-vinaigrette","tag-white"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/08\/DSC_0307.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-WT","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3651"}],"version-history":[{"count":14,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3651\/revisions"}],"predecessor-version":[{"id":3741,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3651\/revisions\/3741"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3659"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3651"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}