This delicious recipe is as very simple and is sure to impress your guests. Try using different coloured beets to add variety and interest to your presentation.
1 Lb Beets
4 2oz Portions of goat cheese
¼ Cup pistachios – Shelled, skinned, and lightly crushed
2 Cups local salad greens
Chutney
1 Lb. Cranberries
1 Shallot – Finely minced
3Tbs. Maple Syrup
20oz Sugar
¼ Cup of Port
½ tsp Orange zest – finely grated
Sachet containing 1 slice ginger, 1Tbs. crushed coriander seed, ½ of a cinnamon stick, 4 carpels star anise
Vinaigrette
3 sprigs thyme
2T Sherry Vinegar
½ Tbs Dijon mustard
½ Cups extra virgin olive oil
1T Fresh tarragon – Chopped
Directions
For the beets: Wrap beets and thyme in aluminum foil and roast in 350°F oven until a small knife can be inserted into them with no resistance. Remove, cool, and peel slice beets
For the cheese: Slice goat cheese and roll edge of cheese in crushed pistachios
For chutney: combine the ingredients in a stainless steel pot and bring to a boil. Reduce to a simmer and leave for 30 min. Refrigerate overnight.
For vinaigrette: Put sherry vinegar and Dijon mustard in a bowl and slowly whisk in olive oil. Add tarragon and black pepper and toss beets with the vinaigrette
Yield: Serves 4
Provided by:
Chef Scott Vail, Executive Chef
‘Stories’ at The Halliburton
