Golden Beet Salad
From Uchiko, in Austin
salt and pepper to taste
a food dehydrator
skyr (low-fat cheese similar to yogurt)
fresh arugula leaves
Coat the beets with vegetable oil and season well with salt and pepper, wrap with aluminum foil and roast in a 350-degree oven for about 90 minutes or until fork-tender. Remove beets and let cool to a temperature cool enough to handle. Peel the beets and reserve.
Line a dehydrator tray with paper thin beet slices and dip in simple syrup. Dehydrate over night or until crisp.
Slice the roasted beets into 8 half-inch slices and reserve. Dress the sliced beets with olive oil and salt. On a rectangular plate, place a dollop of skyr and run your spoon through it in a swooping motion. Layer the beets across the skyr in a horizontal line. Place the micro arugula and arugula leaves on top of the beets and drizzle the accacia honey across plate. Finish with fennel pollen and several drops of olive oil. Garnish with beet chips and cilantro. Serve immediately.