ROASTED BEET SALAD with CITRUS and TARRAGON CASHEW CREAM

SERVES 6 TO 8

This was the most popular salad at my SAF Restaurant in London. Over the years since then, I’ve served it at many supper clubs and dinners. It’s always a hit. Slow roasting the baby beets gives them a deep sweetness that balances the earthiness. Watercress brings sharpness and bite. Cashew cream contributes richness. Sherry vinegar has the spark. Bread crisps give it crunch. Between the textures and flavors—and even the colors—this sexy dish just hits all the buttons. —CHAD

ROASTED BEETS

12 small beets (3 pounds), rinsed, stems trimmed

1½ tablespoons everyday olive oil

3 sprigs fresh lemon thyme or regular thyme

Sea salt and freshly ground black pepper

4 slices fresh lemon

2 tablespoons sherry vinegar

1½ tablespoons chopped fresh chives

BREAD CRISPS

1 small baguette (about 6 inches), frozen

1 tablespoon everyday olive oil, for pan-frying

1 teaspoon granulated garlic

½ teaspoon sea salt

ASSEMBLY

About 1 cup Tarragon Cashew Cream (here)

2 grapefruits or oranges, segmented

1 cup small watercress leaves or microgreens

½ tablespoon best-quality extra-virgin olive oil

Squeeze of lemon

Flake salt, such as Maldon

Cracked black pepper

FOR THE BEETS: Preheat the oven to 250°F. Cut a giant sheet of foil twice the length of a baking sheet and place half of it on the pan.

In a bowl, toss the whole beets with the oil and thyme sprigs and season with salt and pepper. Pour the beets onto the foil and scatter on the lemon slices. Leave space between the beets so they can steam. Fold over the other half of the foil and crimp all the edges, sealing the package tightly. Place the pan in the oven and slow roast until the beets are tender enough for a fork to slide in and out easily, 50 to 60 minutes, depending on the size of the beets. Open the package and let cool.

When cool, put on some gloves to prevent staining yourself and peel away the beet skins with a paring knife (not under running water). Then slice the beets into small wedges. At this point the beets can be chilled in the fridge for a day or two before serving.

Just before serving, toss the beet wedges in a bowl with the vinegar and chives. Taste a wedge, then season with more salt and pepper until it tastes good to you.

FOR THE BREAD CRISPS: Defrost the bread slightly.

Heat the oil in a frying pan over medium-high heat.

While the bread is semi-frozen, cut into paper-thin slices on a mandoline. Place each slice one-by-one into the hot pan and cook until lightly browned and crisp, turning for even cooking, about a minute per side. Place on paper towels and immediately season with granulated garlic and salt. They will crisp up as they sit.

TO ASSEMBLE EACH PLATE: Spread 1 to 2 tablespoons cashew cream in a line on the bottom of the plate. Arrange the beets, citrus segments, and bread crisps over the cashew cream, alternating the pieces.

Toss the watercress with the olive oil and lemon juice in a small bowl. Arrange the dressed watercress over the top of the salad. Finish with a pinch of flake salt and cracked black pepper.