A refreshing blend of cucumber and beet with accents of spice provided by radish and red onion. After gently drizzling our Rogue's Heavenly Blue Cheese Finishing Salt mustard vinaigrette, plus an extra pinch or two (maybe even three) for additional flavor and color, you’ll be a true finishing salt convert. We’re certain of it. Serves 4.
Beet Salad
Golden Balsamic Vinaigrette
Salad
Preheat oven to 375°F. Line a baking sheet with aluminum foil. Scrub beets under running water to remove any excess dirt and place on baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Cover and bake for 45 minutes.
Vinaigrette
In a small bowl, whisk together vinegar, mustard, olive oil and 1/2 teaspoon of Rogue's Heavenly Blue Cheese Finishing Salt together until combined.
Remove the beets from the oven and allow to cool in cold water for 10 minutes. Peel and thinly slice beets, cucumbers, and radishes, arranging on 4 salad plates. Sprinkle with diced onion and micro greens.Add vinaigrette and freshly ground pepper. Sprinkle salads with Rogue's Heavenly Blue Cheese Finishing Salt.
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This Smoky Oaxacan Mezcal Basil Cocktail is an all season favorite: Melding the complex smoky flavors of authentic Mezcal with sweet agave syrup, muddled lime, and basil.
These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt. Makes about 2 dozen cookies.