Description:

Roasted beets, with caremelized beet pedals, mixed greens, goat cheese, fried parsnips and vanilla-orange vinaigrette

Source:

Tim Shelp,stl,mo

Serves/Makes:2 salads

Ingredients

• 1 cup (225 ml) orange juice
• 1/2 oz (14 grm). ginger, peeled and sliced
• 1/4 vanilla bean split and scraped
• 1 star anise
• 1/2 lime,juiced
• 1/2 tbsp (7 ml) Dijon mustard
• 1 tsp (5 ml) Thai fish sauce
• 1/4 cup (60 ml) pure olive oil
• 1/4 cup (60 ml) extra virgin olive oil
• 2 large beets
• 4 tbsp (60 ml) sugar
• salt/pepper
• mixed greens, chefs preference
• 3/4 cupgoat cheese, crumbled
• 1 parsnip, peeled,sliced into very thin 1 inch by 4inch strips
• oil for frying

Preparation

• In a small pan place orange juice, ginger, vanilla, and star anise.
• Reduce until 1/2 cup (125 ml) remains.
• Strain and reserve in a bowl.
• When room temperature, add the lime juice,mustard and Thia fish sauce.
• Slowly whisk in the olive oils,reserve.
• With one beet, remove the ends and roast at 450 degrees (225 C.) until tender.
• Cool, peel and julienne.
• With the other beet, peel and slice very thin disks.
• Sprinkle with a geneous amount of sugar.
• Place beets on a coated baking sheet.
• Place under a hot broiled until sugar caramelizes, reserve.
• Toss a small hand full of greens with the dressing for each salad,and place in the center of the plate.
• Toss julienne beets in the dressing,and place on and around the greens.
• Shingle the caramelized beets around the back of the greens.
• Sprinkle with crumbled goat cheese.
• For the parsnip garnish, simply fry the strips in 350 degree (175 C.) oil until golden brown.
• Place on top of the salads.

Comments

Try serving this salad with poached seafood, or maybe with shredded duck confit.