Technique

Recipe: Roasted Baby Beets & Ancient Grain Pesto Salad from Chef Jo Chan of Eberly

By Team Made InApr 26, 2020
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Here's a recipe forย Roasted Baby Beets & Ancient Grain Pesto Salad from Chef Jo Chan of Eberly that can be made with a Made In Stock Potย and Blue Carbon Steel Frying Pan!

Jo Chan is the 30-year-old Chinese Filipino executive chef at Eberly in Austin. After graduation from San Diego State University and San Diego Culinary Institute, she pursued her culinary aspirations in Newย York City working at Nobu Fifty Seven. A desire to learn about local ingredients andย cook bottom up cooking landed her at the door of Chef Jonathan Waxmanโ€™sย famed Barbuto restaurant in the West Village.

Three years under Waxmanย helped hone Joโ€™s cooking technique and brought her to the kitchen ofย fellow Barbuto alum Justin Smillie at his collaboration with restauranteurย Stephen Starr, Upland. Under Smillieโ€™s watchful eye, Jo learned how toย create food filled with passion, dedication, and bold, delicious flavors. Mostย recently, Jo collaborated with Chef Marcus Samuelsson, who is a James Beard Best Chef winner, to bring local flavorsย and seasonal cooking to his American inspired restaurants, Kitchen &ย Table, located throughout Scandinavia. She is proud to bring her uniqueย experiences and style of cooking to the kitchen at Eberly restaurant inย Austin.

Roasted Baby Beets & Ancient Grain Pesto Salad

Ingredients

For the roasted baby beets

6-8 pc baby beets, trimmed and cleaned

2 cups distilled vinegar

1 cup white wine vinegar

3 cups water

3 Tbsp salt

For the grain pesto salad

1 cup red quinoa/bulgur wheat, uncooked (approx. 2 cups cooked)

ยผ cup cucumber, small dice

ยผ cup red onion, small dice

2 Tbsp mint, chopped fine

3 Tbsp parsley, chopped fine

ยผ cup cashews, chopped fine

2 cloves garlic, minced

2 Tbsp white wine vinegar

3 Tbsp olive oil

Salt & pepper

Process

1. Cook grains according to instructions on package. Chill in refrigerator.

2. Preheat oven to 400 degrees.

3. Combine distilled & white wine vinegar with water and salt and bring to boil in a stock pot. Add beets and cook until tender throughout. Drain.

4. Heat an oven safe pan on high heat. Add 1 Tbsp olive oil. Add beets. Toss until beets are coated with oil and salt heavily.

5. Roast in oven until beet skins are caramelized and crisp.

6. In a medium bowl, combine mint, parsley, cashews, garlic, white wine vinegar, and olive oil. Season with salt and pepper. Set aside 2 Tbsp to garnish beets.

7. Combine pesto mixture with chilled grains, cucumber, and red onion.

8. Top grain salad with roasted beets and garnish with remaining pesto!