North Arm Farm Beet Salad
Ingredients
Beets
- Baby red North Arm Farm beets
- Baby Gold North Arm Farm beets
- Pickled gold North Arm Farm beets
- Chimichurri
- Watercress
- Frisée
- .5oz Tiger Blue cheese
- .5oz Olive oil
- .5oz Lemon
Beet Chutney
- Red beets
- Sugar
- Red wine vinegar
- Orange juice
Pickled Gold Beets
- 1 pound baby golden beets, organic, peeled and julienned
- 1/4 cup pickled ginger
- ½ cup granulated sugar
- 1 cup spring water
- 1 cup rice vinegar
- 1 tablespoon sea salt
Instructions
Beets
- Poach beets in salted water, remove when tender, peel while hot, cool julienne pickled beets.
- Dress greens in chimichurri
- Season to taste
- Dress beets (segregate colours to avoid bleeding) in olive oil and lemon
- Season to taste
- Dress plate with beet chutney, allowing excess syrup to pool in slightly alternate dressed beets by colour On top of chutney lightly place dressed greens over beets
- Garnish with pickled beet julienne and crumbled blue cheese
Beet Chutney
- Dice the cooked beets, and puree all the trim.
- Make a simple syrup by bringing the vinegar, orange juice and sugar to a rolling boil
- cool the syrup, fold in beets and the puree, reserve
Pickled Gold Beets
- Peel beets and either julienne or cut to a small dice, as you prefer.
- Combine vinegar, water, sugar, salt and ginger in a saucepot, bring to a boil.
- Pour boiling liquid over the beets, cover and hold steeping for 30 min.
- Strain and reserve.
PREP TIME
20 minutes |
COOK TIME
10 minutes |
SERVING SIZE: 2 servings |