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David Knight’s Salt Roasted Beet & Sweet Potato Lettuce Wraps

Chef David Knight (@knightd73) has recently come down from the mountain– Burnaby Mountain, that is– to take up the reins at Heirloom Vegetarian Restaurant in Vancouver, after serving as the executive chef at Horizons for years. He’s shared with us this great vegan recipe that you can make at home with some of the goodies from your Barnston Box.

INGREDIENTS

for Lettuce Wraps
2 red beets
1 sweet potato, peeled & small diced
1/2 onion, sliced thin
1 lime, juiced
1 romaine head, cut into palm-sized pieces
1 cup kosher or coarse salt
1 tbsp brown sugar
1 tsp olive oil
salt and pepper, to taste

for Pickled Apples & Asparagus
1 lb asparagus, shaved into ribbons with peeler
2 red apples, cored & sliced thin
1/2 cup rice vinegar
1/2 cup white sugar
1/2 cup water
1 tbsp yellow mustard seeds
1 tsp kosher salt
1 bay leaf

for Stonefruit Salsa Cruda
1 mango, peeled, pitted, and chopped
1 nectarine, pitted & chopped
1 plum, pitted & chopped
1/2 Asaki melon, peeled, seeded, and chopped
1 lime, zested & juiced
1 chipotle, seeded & rinsed
2 tbsp onion, chopped
1 garlic clove
2 tbsp cilantro
1 tbsp chili powder
1/4 cup olive oil
sea salt & black pepper, to taste

DIRECTIONS

for Pickled Apples & Asparagus
Bring rice vinegar, sugar, water, mustard seeds, salt, and bay leaf, to a boil. Remove from heat and cool. Add sliced apple and shaved asparagus.

for Stonefruit Salsa Cruda
Place all ingredients, except olive oil, into a food processor and blend to a fine puree. Slowly add olive oil until you’ve achieved your desired consistency.

for Lettuce Wraps
Cut the top off the beets and place them upside down on a bed of salt. Roast the beets at 325 degrees F for 45-60 minutes, until cooked through. Cool, peel, and small dice.

In a non-stick frying pan, slowly cook the sweet potatoes and onion with lime juice, brown sugar, and olive oil, until lightly caramelized and cooked through.

Arrange roasted beets and caramelized sweet potato in lettuce cup on plate. Top with pickled apples and asparagus pickles, and stonefruit salsa cruda, as desired.

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