This is a riff on a dish we’ve had at a local fancy Italian restaurant called Damarco.
1/2 cup chopped celery leaves
1/2 cup chopped fennel fronds
1/4 cup chopped parsley
8 stalks of celery trimmed and strings removed, then shaved
3/4 cup shaved pecorino romano
2 large golden beets scrubbed and trimmed (golden or purple), roasted then shaved
1/4 red onion shaved
leaves of a few kale sprouts (or if you can’t find them brussels would work great too)
juice of half of a lemon
1/4 olive oil + 1/2 tbsp
good sea salt
fresh cracked pepper
Preheat oven to 375. Wrap your scrubbed beets individually in aluminum foil and pour a few drops of olive oil and a sprinkling of salt on each. Wrap each one tightly and place on a baking sheet. Roast for 30 minutes, remove from oven and let cool. Meanwhile shave the celery using a mandoline. I use the same mandoline for the pecorino as well, set that aside in its own bowl. I try to get it as thin as possible to where you can see through it almost. Now, shave your red onion. Add the 1/2 tbsp of oil to skillet and carmelize the onions on medium heat until starting to turn slightly golden and a bit transulcent. (If you like raw onion you can even skip this step). Once the onion is done set it aside and let it cool. Your beets should be cool enough to handle, so rub the skin to remove it. It should peel right off. Then shave the the beets on the mandoline as well. Once they are completely cool place all of the ingredients into a bowl including your chopped herbs. Sprinkle with sea salt. Then whisk the lemon juice remaining olive oil and plenty of salt and pepper together. Dress the salad to your liking and gently toss. the salad really doesn’t need much dressing. To plate I filled a large biscuit cutter on each person’s plate with the salad and gently lifted it.