Grilled Roasted Heirloom Beet Salad
Submitted by Michael Lannon, Executive Chef, Naperville Country Club, Naperville, Ill.
Chef’s Note: This salad goes well with any protein, especially grilled shrimp.
Yield: 4 servings
Ingredients
8 heirloom baby beets
4 ozs. micro sorrel
2 ozs. English lavender
16 edible plum viola (an edible flower)
1 oz. micro beet blooms
2 ozs. soft goat cheese
beet glaze (see recipe below)
• Preheat grill to highest setting.
• Toss baby beets in olive oil, salt and pepper.
• Place beets on grill and roast until tender and soft (about 15 minutes), being sure to turn frequently.
• Once beets are done, remove from heat, place in a small mixing bowl and cover with plastic wrap.
• While the beets are cooling, mix micro greens, lavender and micro beet blooms in small mixing bowl, and lightly toss with beet glaze.
• After the beets are cool, peel off the skin, being careful not to damage the flesh.
• Lightly rinse beets off under cool water; let beets dry.
• Quarter the beets.
For the Beet Glaze:
1 red beet
1/4 cup vegetable stock
1 tsp. pure honey
1 tsp. fresh thyme
to taste salt
to taste pepper
• Toss the beet in salt and pepper and olive oil.
• Place the beet on the grill at the highest setting.
• Once roasted on all sides, turn grill down to medium heat. Let the beet roast until tender and soft (about 30 minutes).
• Remove beet from the grill and place in a mixing bowl; cover with plastic wrap.
• Once cooled, remove the skin from the beet and rinse lightly under cool water.
• Dice beet into medium chunks; place in blender with vegetable stock. Puree until smooth. Slowly add the honey while still blending.
• Season with thyme and salt and pepper; mix well.
To Plate:
• Use a pastry brush to paint a stripe with the beet glaze, then arrange the micro salad and the roasted baby beet quarters on the plate. Season with sea salt and black pepper.
• Garnish with plum viola, 4 per plate.
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