Chef Kevin Nicholls of Grand Street Cafe shares the recipe for their Beet Salad with Roasted Beets and Champagne Vinaigrette.
See more at: www.kcrestaurantweek.com
Beet Salad
Ingredients
Oven Roasted Red Beets
Oven Roasted Yellow Beets
Arugula
Cashews
Goat Cheese
Fresh Clementine's
Champagne Vinaigrette
Instructions:
Toss the arugula with the champagne Vinaigrette and put on the desired plate.
Separately toss the Red Beets, Yellow Beets, and Clementine's in the dressing as well and arrange around the salad.
Roll fresh goat cheese into balls, like a truffle.
Garnish the salad with the goat cheese truffles and cashews.
Serve
Champagne vinaigrette
Ingredients
7 oz champagne vinegar
1 lemon, juice
2 cloves garlic
2 tbsp Dijon
3 tbsp honey
2 splash tobasco
To tasteblack pepper
14 oz Extra virgin olive oil
1 minced shallot
To taste salt
Instructions:
Blend all the ingredients except the oil until well combined.
Slowly add in the oil while blending until emulsified
Roasted Beets
Ingredients
2 red Beets
2 Yellow Beets
½ cup Vinegar
Salt and Pepper
Instructions:
Combine the whole beets, vinegar, salt and pepper, with enough water to cover the bottom of a roasting pan.
Wrap with foil and bake at 375F for about 35 minutes or until the beets are soft.
Allow to cool, peel the skin away, and cut into desired shape
