Serves 4 People
- 1 LB Baby Beets
- 4 TB. Crumbled Goat Cheese
- 1 C Cherry Tomatoes
- 1 C Baby Kale, Shredded
- 1 Baby Radish
- Micro Greens (Optional)
- 4 TB. Sherry Shallot Dressing (Recipe Below)
- 1 TB. Chopped Chives
- 2 TB. Pistachio Nuts, Roughly Chopped
Wash the beets thoroughly removing any dirt. Bring a large pot of salted water to a boil. Add the beets, and simmer for 25-35 minutes. Cook until softened and easily pierced. Remove the beets from pot and place in ice bath to prevent over cooking. When chilled, remove the skin with a cloth. Cut into quarters (or smaller, 1/2" pieces if the beets are particularly large) and place in mixing bowl.
Add the cherry tomatoes to the beets in the bowl. Toss together with a little of the dressing; add the chopped chives and season.
Place the kale on the bottom of the plate in a line, then spoon the beet and tomato mix on top. Crumble the goat cheese on top of the beets, sprinkle with micro greens and garnish with the pistachios and radish.
Sherry Shallot Dressing Recipe
- 2 Cups Vegetable Oil
- 1.5 Cups Shallots Chopped Fine, sauteed in a pan until golden
- 2 Cups Sherry Vinegar
- 1 Cup Water
- ¼ Cup Dijon Mustard
- 1/2 Cup Honey
- Salt and Pepper To Taste
Place honey, mustard, vinegar and shallots in a blender and blend until paste-like. With the motor running,
add the vegetable oil slowly until to the right consistency, coating the back of the spoon. If it thickens too quickly, use the water until reaching desired consistency. Add salt and pepper to taste.