Fresh Beet Salad

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beetsalad.jpgFresh Beet Salad
Grilled Plums, Pickled Fennel, Pecan Crusted Chèvre

Mixx Restaurant & Bar

Executive Chef : Dan Berman
Sous Chef : Bridget Pollock
Line Cook : Patrick Hickey

INGREDIENTS
Serves 4

SALAD

  • 4 grilled plums - quartered
  • 8 oz. Redwood Hill Farm Chèvre
  • 1 cup toasted pecans - (½ cup ground + ½ cup whole)
  • 4 heads Lola Rosa
  • 4 heads Little Gem lettuce
  • 2 Chiogga Beets - cooked, peeled, cooled and diced
  • 2 gold beets - cooked, peeled, cooled and diced
  • ½ head shaved fennel
  • ½ cup Sparrow Lane Champagne Vinegar
  • 1 t. shallots
  • 1 t. sugar
  • salt & pepper

DRESSING

  • ½ cup olive oil
  • 1/4 cup Sparrow Lane Champagne Vinegar
  • 1 t. shallots
  • Juice of one lemon
  • Salt & pepper to taste

Mix together.

PICKLED FENNEL

  • Bring to boil (enough to cover fennel)
  • 3 parts champagne vinegar
  • 2 parts white wine
  • 1 part sugar

Add fennel and bring to simmer until tender.


CHÈVRE BALLS
Form ½ oz. portions into balls. Drizzle with extra virgin olive oil. Let set for ½ hour. Roll balls in a mixture of ½ cup ground pecans and 1/4 cup Panko bread crumbs.

Toss beets, fennel, toasted pecans, shredded Lola Rosa and Little Gem lettuce with enough dressing to coat. Place in center of plate. Arrange 4 chèvre balls and 1 quartered plum alternately around plate.

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