Roasted Migliorelli Farm Golden Beets & Salad of Sky Farm Baby Arugula
Beet salads seem to be everywhere these days … this one is truly unique with the addition of pear mostarda & Cambazola cheese, a camembert with the blue cheese vein.
The award winning Hudson Valley Chef Wes Dier shares a great summer arugula dish for our MAZA readers. Find more at: http://www.thelocalrestaurantandbar.com/
4 Servings
FOR THE BEETS:
4 each medium size golden beets
Kosher salt & pepper
Olive oil as needed
FOR THE VINAIGRETTE:
1 whole shallot – minced
¼ Cup honey
¼ Cup Dijon mustard
½ Cup aged sherry vinegar
1 Cup extra virgin olive oil
3 oranges – segmented
1 bulb fennel – grilled and diced
2 sprigs thyme – minced
FOR THE PECANS:
Dry toast pecans in sauté pan
Season liberally with olive oil, salt/ pepper, & chili powder
To make the vinaigrette combine all ingredients, except olive oil. Drizzle the olive oil in slow to emulsify.
Wash beets thoroughly. Season them liberally with oil & salt/ pepper. Double wrap in aluminum foil and bake on a cookie sheet lined with a bed of coarse salt at 350 F until knife tender, approx. 1 – 1 ½ hours depending on size. Cool until easy to handle, peel by wiping away skin with paper towels. Slice into ¼ inch rounds and reserve for plating.
Arrange beets & sliced cheese decoratively and garnish with pear mostarda & spiced pecans – serve with Sky Farm baby arugula dressed with orange – fennel vinaigrette.
This recipe is part of the Jule issue of MAZA Cooking Journals for iPad, available at the iTunes store.
