Recipe courtesy of Richard Farnabe
Save Recipe Print
Level:
Easy

Ingredients

Directions

Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500-degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl. Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil, shallots, and capers. Toss to coat the beets. Arrange the beets in overlapping/alternating colors around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice from the bottom of the bowl on top, garnish with chopped chives.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Beet Salad

Recipe courtesy of Hans Rueffert

Beet Salad

Recipe courtesy of Rambla

Beet Salad

Recipe courtesy of Robert Irvine

Beet Salad

Recipe courtesy of Rambla

Browse Reviews By Keyword

          Latest Stories