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Mixed Beet Salad with Vanilla-Orange Vinaigrette
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Roasted beets, with caremelized beet pedals, mixed greens, goat cheese, fried parsnips and vanilla-orange vinaigrette

Tim Shelp,stl,mo

Serves/Makes:2 salads

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

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