Roasted Beets with Figs and Pickled Blackberries

This beautiful Fall salad from Executive Chef Sarah Steffan is packed with color and flavor! Inspired by the season, each bite is an exciting balance of savory, sweet, pickle, sour and crunch that have you craving it again and again.

To prep the beets:
Toss 12 medium-sized red beets in oil and salt, and roast them in a covered hotel pan at 300°F for 1 hour, or until tender.

For the pickled blackberries:
Toss 1 pint of blackberries with the zest and juice of 1 lemon, 1 Tablespoon of sugar and salt to taste.

For the lime crème fraiche:
½ cup crème fraiche
Zest of 3 limes
Mix crème fraiche and zest together. Keep refrigerated.

Additional Ingredients/Prep:
Fried quinoa, seasoned with salt
Toasted pistachios, chopped fine
Fresh figs, cut in half
Georgia olive oil
Saba or fig molasses
Shiso leaves (hyssop if shiso is not available)
Black pepper

To Plate:
Once the beets are cooled, peel and slice them into sections. Toss with the pickled blackberries, a little of the lemon pickling liquid, and olive oil. Season the mixture with salt and black pepper to taste.

To create your salad, mix in the shiso leaves and figs, then top with quinoa, chopped pistachios and lime crème fraiche.