Ingredients:
4 Baby Beets
1 Large Red Potato
1 Sweet Potato
1/4 cup Red Onion
1 Apple
1 Tbsp. Fresh Thyme
1/2 tsp. Fresh Rosemary
1 cup Organic Olive Oil
Roasted Garlic
Salt and Pepper
Roast Baby Beets, let cool, peel, slice on a mandolin very thin, reserve.
Peel the potatoes and dice ¼ inch, coat a pan with some olive oil and brown the diced potatoes separately. Chop the fresh herbs lightly preserving their colors and reserve. Peel the apples and dice ¼ inch. Place some olive oil in a pan and saute the red onions until translucent, add the apples until they lightly color, add herbs, season to taste and reserve. In a mixing bowl add the apple mixture and the potatoes together and season with salt and pepper.
Place whole garlic heads in foil, wrap and roast at 350 for 45 minutes, let cool, squeeze the garlic bulbs out of the skins and mash in a bowl with ½ cup olive oil and a small amount of lemon juice until it becomes a smooth paste
To plate, place the beets in a circle leaving the center open, using a ring mold place the potato salad inside the beets. Garnish with some fresh herbs and drizzles of the garlic puree.