Heart Beet Salad
Heart Beet Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 1 golden beet, washed and scrubbed
- 2 red beets, washed and scrubbed
- Fustini's Robust SELECT olive oil
- 1/4 cup Fustini's Vinoso Red Wine vinegar
- 2 tablespoons sugar
- 4 black peppercorns
- pinch salt
- 1 tablespoon Fustini's Robust SELECT olive oil
- pieces of beets from above
- 1 tablespoon heavy cream
- 1 teaspoon sour cream
- salt and pepper
- goat cheese rounds
- red onion, thinly sliced
- 1 apple, julienne
- beets from above
- Fustini's Delicate SELECT olive oil
- chopped parsley
Directions
- Preheat oven to 350 degrees. Place beets in a bowl and drizzle with Fustini's EVOO. Rub oil into beets then place on a baking sheet and into the hot oven. Roast beets until tender - 40 minutes then remove from oven and let cool until you can handle them. Peel then slice beets.
- Place vinegar, sugar, peppercorns and salt into a small pot and bring to a simmer. Once the sugar has dissolved, pour hot vinegar over beets and let sit until room temperature. Refrigerate until cold. Cut beets into heart shapes reserving any pieces.
- Blend all together and reserve.
- Place goat cheese on a salad plate and top with red onion, apple and beets. Drizzle sauce over all and garnish with olive oil and parsley.
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