CHARLOTTE, NC (WBTV) - Roasted Beets and Goat Cheese Salad
By Got to Be NC Competition Dining Series' Charlotte Competitor
Chef Ben Miles of BLT Steak
Ingredients for beets:
10-12 lbs. Red Beets
½ bunch Thyme
½ bunch Rosemary
½ cup Olive Oil
TT Salt Pepper Water
Wash beets and place in a hotel pan. Drizzle with water and oil. Season with salt and scatter the herbs around. Cover with foil and roast at 400°F until soft. Allow to cool slightly. Remove skins and slice ¼" thick on a mandolin. Using a 1 ½" round cutter – cut the beet slices into uniform circles. Reserve scraps to juice for garnish.
Ingredients for the marinade:
8 ea. Shallots, minced
1 qt. Reduced fresh orange juice
¼ cup Walnut oil
½ cup Sherry vinegar
2 tbsp. minced garlic
Combine all ingredients for marinade. Lay the beet slices evenly on a hotel pan and drizzle with marinade. Allow to marinate in the refrigerator.
Ingredients for caramelized walnuts
3 quarts Walnuts
1 cup Simple syrup
1/8 cup Light brown sugar
½ cup White sugar
Combine nuts, syrup and cinnamon in a large bowl. Sprinkle with brown sugar and roast on a sheet pan lined with a silpat for 25-30 minutes at 375°F, stirring every 5 minutes until caramelized and very crispy. Slice the nuts into thirds.
Ingredients for vinaigrette:
2 ounces walnut oil
2 ounces red wine vinegar
2 ounces reduced beet juice
Combine all ingredients for the vinaigrette, but leave it broken and season to taste.
Ingredients for the salad:
Granny smith apple cut into matchsticks
White endive cut into matchsticks
Green beans, frenched
Spring or cippolini onions thinly sliced
Goat Cheese Chives
Place the marinated beets on a plate, add some crumbled goat cheese and walnuts. Dress the arugula, endive, apple, and beans in the vinaigrette and season with salt and pepper. Arrange nicely over the beets making sure you can see the beets underneath. Spoon the beet reduction around the beets. Top with sliced onions and chives.