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Yields 4 portions.



  • 1 pound red beets
  • 1 tablespoon blended oil
  • Pinch black pepper
  • 1 cedar plank (untreated)
  • 1 head frisée lettuce

Orange Meringue

  • 3 egg whites, pasteurized
  • 2 oranges, zest only

Arugula Pesto

  • 2 tablespoons walnut pieces
  • 1/2 teaspoon chopped garlic
  • 1 cup packed arugula leaves
  • 2 tablespoons freshly grated parmesan cheese
  • 1/4 cup extra-virgin olive oil


  • In a large bowl, toss raw beets with oil and pepper.
  • Place on a roasting pan and cook at 400 degrees for approximately 1 hour, or until beets are tender. Remove from oven and allow to cool.
  • In a pot of boiling water, quickly blanch arugula for 2-3 seconds, then shock in ice water.
  • Place blanched arugula and all remaining pesto ingredients in a food processor and blend until smooth, 2-4 minutes. Reserve.
  • Carefully peel cooled beets and cut into wedges. Place slices on a stainless-steel cooling rack.
  • Place cedar chips in a metal pan and ignite using a “brulee torch”.
  • Put burning chips and beets into a preheated 400-degree oven for approximately 3-5 minutes.
  • Meanwhile, whip egg whites to soft peaks, then fold in orange zest.


  • Evenly distribute meringue by placing a mound in the center of 4 plates.
  • Randomly place frisée leaves around meringue.
  • Top frisée with beet slices.
  • Drizzle pesto over entire plate and serve.
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