6 each Golden Beets
1 cup Olive Oil
1 tsp. Salt
½ tsp. Black Pepper (Ground)
¼ cup Pine Nuts
½ cup Honey
½ bunch Scallions (Sliced) (.57 lbs.)
¼ cup Stracciatella
1. In a pot on high heat add the beets and cold water.
2. Bring the beets to boil and cook for about 1 hour and 30 minutes or until the largest beets are cooked all the way through.
3. Remove the beets from the water and remove the top and root from the beet and peel.
4. Rinse the beets under cold water to remove any excess peeling.
5. Cut the beets into large cubes
6. In a large mixing bowl, add the beets, oil, salt, and black pepper.
7. Mix until the oil fully coats the beets.
8. Place the beets onto a papered sheet tray and place into a 450⁰ oven for 25-30 minutes.
9. Once the beets have gained color, remove them from the oven and cool.
10. Place the pine nuts onto a papered sheet tray and place the tray into a 350⁰ oven, and roast for about 3-5 minutes. (Be careful, the pine nuts can burn very easily)
11. Once the pine nuts have toasted, remove them from the oven and allow them to cool.
12. Place the beets into a large mixing bowl, and add ½ the pine nuts, honey and scallions.
13. Mix until all ingredients are fully incorporated.
14. Place the stracciatella on the bottom of a plate, mound up the beet mixture on top of the stracciatella and garnish with remaining pine nuts.
