Tri-Colored Baby Beet Salad


From former executive chef Nicholas Cassidy, Pyramid Club, Philadelphia

2 pounds (total) red and yellow beets, roasted, peeled, and quartered
3/4 cup orange juice
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
24 thin slices fresh radishes
2 candy cane beets, roasted, peeled, and cut into 18 thin slices
6 ounces Danish blue cheese, crumbled
3 cups arugula
salt and fresh ground pepper
1/2 cup roasted pistachios, shaved or crushed

To make marinade, place red and yellow beets in a small mixing bowl. Add orange juice, sherry vinegar, and olive oil. Marinate for about
10 minutes, then remove beets and reserve marinade.

To compose the salads, divide beets alternating both yellow and red beets onto each plate. Drizzle the beets with the reserved marinade. Stack and arrange radishes and candy cane beets on each plate, and top with blue cheese. Encircle the beets and radishes with arugula. Season each salad with salt and pepper to taste. Garnish with pistachios.

Yield: 6 servings

CHEF’S TIP: “Whether you plan to boil, roast, saute, or steam beets, buy them roughly the same size so they cook evenly.”


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