After trying the salt-roasted golden beet dish from Cibo’s Scodellina menu, I decided to give a whirl to dine on for dinner a week or so later. Finding the golden beets was a bit of a challenge, but I found them in the organic section of my grocery store. Although the original included toasted hazelnuts, I opted for pecans, omitted the saba ( a sweet grape syrup used as a dressing) and used a nice soft, creamy goat cheese much like their local goat cheese. With the super-creamy cheese, I didn’t need any dressing. We didn’t roast the beets in salt either, instead we boiled them, because it was a super-hot day and turning on the oven seemed like a really bad idea.
The result – totally delicious, both warm and cool!