Local Beet Salad

Name: Local Beet Salad
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 2 to 3 servings
Ingredients: 10 to 12 fresh multi-colored beets, plus thinly shaved baby beets, for serving; 1/2 cup plus 2 tablespoons olive oil; Salt and black pepper; 4 ounces goat cheese; 1/4 cup crushed roasted pistachios plus 1 cup whole roasted pistachios; 3 tablespoons sherry vinegar; 2 tablespoons chopped shallots; 2 tablespoons almond oil; 1 ounce chopped almonds; 3 1/2 ounces simple syrup; 2 ounces quick oats; 1 1/2 ounces honey; 1/2 tablespoon extra-virgin olive oil; 3 to 4 cups fresh micro greens

Recipe courtesy of Melissa Kelly

Watch how to make this recipe.

Local Beet Salad

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Level: Intermediate
Yield: 2 to 3 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 3 servings

Calories

974

Total Fat

75

Saturated Fat

14

Carbohydrates

66

Dietary Fiber

8

Sugar

45

Protein

17

Cholesterol

17

Sodium

794

Total: 1 hr 40 min
Active: 45 min

Level: Intermediate
Yield: 2 to 3 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 3 servings

Calories

974

Total Fat

75

Saturated Fat

14

Carbohydrates

66

Dietary Fiber

8

Sugar

45

Protein

17

Cholesterol

17

Sodium

794

Total: 1 hr 40 min
Active: 45 min

Ingredients

10 to 12 fresh multi-colored beets, plus thinly shaved baby beets, for serving

1/2 cup plus 2 tablespoons olive oil

Salt and black pepper

4 ounces goat cheese

1/4 cup crushed roasted pistachios plus 1 cup whole roasted pistachios

3 tablespoons sherry vinegar

2 tablespoons chopped shallots

2 tablespoons almond oil

1 ounce chopped almonds

3 1/2 ounces simple syrup

2 ounces quick oats

1 1/2 ounces honey

1/2 tablespoon extra-virgin olive oil

3 to 4 cups fresh micro greens

Directions

For the beets, preheat the oven to 350 degrees F. Place the beets into an oven-proof pan and fill the pan with water 1/4 of the way up the pan. Add 2 tablespoons of the olive oil and salt and pepper to taste. Roast the beets until tender, 35 to 40 minutes. When the beets are finished roasting, peel the skin off with paper towels. The beets are best peeled when still hot. Cut the beets into quarters or halves depending on size.
To make the goat cheese truffles, mix the goat cheese, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the goat cheese mixture into small, marble-size rounds. Take the rounds and roll them in the crushed pistachios. Set aside and keep cool.
For the almond vinaigrette, combine the sherry vinegar and shallots in a bowl. Add in the remaining 1/2 cup olive oil, the almond oil, almonds and 1 teaspoon salt. Whisk until the mixture is well combined.
For the pistachio granola, turn the oven down to 325 degrees F. In a bowl, mix the whole pistachios, simple syrup, oats, honey and extra-virgin olive oil together. Evenly spread the mixture out on a nonstick pan. Bake until the granola is golden, 5 to 10 minutes. Take out and allow to cool. Chop the granola up into chunks with a bench knife. Set aside but leave the oven on.
When you're ready to serve, toss the beets with a small amount of the almond vinaigrette. Heat the beets up in the oven and place three goat cheese truffles on each plate. Take the micro greens and dress with the almond vinaigrette and some salt and pepper. Place the hot beets next to the truffles. Place the dressed greens on top. Garnish with the pistachio granola and thinly shaved baby beets if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Melissa Kelly, Executive Chef and Owner, Primo Restaurant at the JW Marriott Grand Lakes, Orlando, FL