Jeff + AF+B

Jeff Harris

Executive Chef


2869 Crockett Street

Fort Worth, TX 76107



Roasted Beet Salad w/ Spiced Yogurt

-3# red + golden Beets

-1 English cucumber, thin sliced

-1 bulb fennel, thin sliced

-1/2 cup of picked mint leaves

-1 cup of cashews, roughly chopped

-1 1/2 cups of red wine vinegar

-1 cup of extra virgin olive oil

Spiced Yogurt:

-1/2 c . plain yogurt

-1/2 t . ground chile flake

-1/2 t . ground sumac

-Salt and pepper


For The Spiced Yogurt:

1) Combine yogurt, chile + sumac, season w/ salt + pepper. Reserve

2) Toss beets in a bowl w 1/2 cup olive oil. Season w/ s+p. Place beets in baking pan w/ 1/4 cup of water. Cover w/ foil and roast in oven (300 deg.) until fork tender. Let beets cool slightly.

3) Peel skin off beets  - use a kitchen towel to rub the skins off.

4) Cut into large pieces + place in large mixing bowl w/ cucumber, fennel, mint + olive oil. Season with s+p. Toss well.

5) Spoon the spiced yogurt onto a plate + place the beet mixture on top. Enjoy!


Chef Harris listens to:

01 plundered my soul by germanlutz