Recipe: Roasted Beet Salad
This roasted beet salad recipe is for the gourmet chef in you. It is also served as part of Roundabout Grill’s divine 8-course Chef Table menu. Enjoy this intricate recipe, especially if you’re up for a new challenge in the kitchen! Or, enjoy it in all its glory as part of Roundabout Grill’s exquisite Chef’s Table menu by Chef Christian Flores.
Roast golden and red beets with orange juice, fresh thyme olive oil, salt and pepper at 400 degrees until fork tender
2 inch beets will take about 1.5 hours
Cool and peel
Arugula Pesto
3 cups of packed arugula
1 tablespoon of fresh lemon juice
1/2 teaspoon salt
Pinch of black pepper
2 tablespoons of grated parmesan
1 teaspoon of orange zest
1/4 cup of roasted walnuts
1-1/2 cups of EVVO (extra virgin olive oil)
Beet Purée
2 cups of chopped roasted beets
2 tablespoons of apple cider vinaigrette
1 tablespoon of Dijon mustard
2 tablespoons honey
A pinch of salt and pepper
Citrus-infused Goat Cheese Mousse
6 oz of goat cheese
1 cup orange juice
1/2 cup to a cup of grapefruit juice
Add fresh, chopped thyme
Add salt, pepper, EVVO and cook on high for approx. 3 minutes
Put goat cheese in a mixing bowl
Add reduction and whisk it
Add the beet puree to the bottom of the plate, then plate and display the golden and red beets. Add dollops of the arugula pesto and goat cheese mousse. Add sliced radishes and a couple of arugula as garnish.