Roasted beet salads have been a staple in contemporary American cuisine since the 80’s. I wasn’t around back then, so I don’t know what started it. Quite frankly, I don’t really care. I believe in having a unique experience with ingredients every day- keeping our predispositions and personal/associative history out of the picture. In my moonlighting career as a food philosopher, I like to call this transcendentalist cuisine. But now I’m just coming off like a pretentious asshole, so I’ll shut up. Seriously though, no matter how many times you’ve eaten an ingredient, or seen photos of a dish, or even cooked it yourself, each time should be different. That’s part of what makes WECO so fun. Yeah, we may do similar menu items from time to time, but each time we execute something, I encourage everyone on the team to see it through a fresh set of goggles. Take off your old beet goggles, put on new ones. This salad may sound familiar, but it’s fresh, fun, and new. Salt baked beets, gold quinoa, pesto, nothing else to say here. I would just mix all these goodies together in a big bowl with the pesto and go at it. Maybe give it a crack of fresh black pepper and a sprinkle of sea salt. You could heat it up but I wouldn’t. These fresh flavors want to be cold! Enjoy 🙂
If you got herb rubbed flank steak:
You guys love beef! It’s no secret to us by now. I don’t blame you- this flank steak is insanely good. We usually use this marinade for chicken, but we modified it a bit for steak by adding a lot more herbs and lemon zest. To reheat, broil the pieces of flank steak on high for 2-3 minutes, until heated through. Use a meat thermometer if you are looking for a specific level of doneness, but for medium-medium rare, 2-3 minutes broiling on each side should do it! Once it’s hot, let it rest for a minute or two, and then slice it on a long bias against the grain. Stack those slices right on top of the beet salad, and enjoy!