Roasted Baby Beets

Frisée, Blood Orange, English Radishes, Black Mission Figs, Caña de Cabra, Blood Orange Vinaigrette, Chive Oil, Pistachio Dust

Chef Kevin Lalli of Sofitel | Washington, D.C.

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Adapted by StarChefs  |  FEbruary 2026  |  Photo: Alexander Zeren

INGREDIENTS

Blood Orange Vinaigrette:
1 pint blood orange concentrate
1 pint red beet juice
4 tablespoons honey
2 tablespoons Dijon mustard
2 grams xanthan gum
Kosher salt
Ground black pepper
1½ quarts neutral oil

Chive Oil:
4 cups spinach
4 cups chives
1 quart canola oil
2 tablespoons kosher salt

Pistachio Dust:
4 cups ground pistachios
227 grams unsalted butter
120 grams granulated sugar
120 grams all-purpose flour
1 teaspoon red pepper flakes
Kosher salt
Ground black pepper

Roasted Baby Beets:
Mixed baby beets, cleaned and trimmed
Apple cider vinegar
Cinnamon sticks
Kosher salt

To Assemble and serve:
Caña de cabra cheese, cut into ¼-inch disks
Granulated sugar
Supremed blood oranges
Frisée leaves
Sliced English radishes
Sliced black mission figs

METHOD

For the Blood Orange Vinaigrette:
In a Vitamix Commercial blender, combine blood orange concentrate, red beet juice, honey, mustard, and xantham gum. Season with salt and pepper. With the machine running, stream in oil and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

For the Chive Oil:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to a coffee filter-lined hotel pan set over an ice bath. Let cool. Strain and let cool. Transfer to an airtight container and reserve.

For the Pistachio Dust:
Heat oven to 300°F. In a mixing bowl, combine pistachios, butter, sugar, flour, and red pepper flakes. Season with salt and pepper.  Transfer to a silicone-lined sheet tray. Bake 1 hour, stirring every 15 minutes. Let cool. Transfer to a Vitamix Commercial blender and pulverize until a fine dust is achieved. Transfer to an airtight container and reserve.

For the Roasted Baby Beets:
Heat oven to 375°F. In a hotel pan, combine beets and desired amount apple cider vinegar and cinnamon sticks. Season with salt. Cover with plastic wrap and aluminum foil. Roast 1 hour. Remove from oven and let vent 10 minutes. Remove skin and set aside.

To Assemble and Serve:
Dust cheese with sugar. Using a blowtorch, brulée until well caramelized. Set aside. Arrange Roasted Beets, frisée, and blood orange segments in a shallow serving bowl. Top with figs and radishes. Drizzle with desired amount Blood Orange Vinaigrette and Chive Oil. Dust with Pistachio Dust. Top with brûléed cheese.

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