Dinner with TCL: Roasted Beet Salad

Twin Cities Live is inviting you to dinner at FireLake Grill House & Cocktail Bar at Radisson Blu Mall of America.  Chef Dinesh shows one of the dishes off of the menu.   Dinner with Twin Cities Live is on Tuesday, February 11th.  Click here to reserve your spot!

Roasted Beet Salad

Avocado, seven-minute egg, toasted pistachios, Stickney Hill goat cheese, Revol Farm arugula pistou, lemon-honey vinaigrette

Ingredients for salad:

1 each Cage free Egg
1 each Red Beet root
1 oz Unshelled, toasted & cracked pistachio
1 oz Crumbled goat cheese
2 oz Lemon-Rooftop honey Vinaigrette
½ each Ripe avocado
4 oz Revol farm arugula
2 tsp pinch Salt
1 pinch Ground black pepper

Method:

  • Set a beet root with skin on in an oven proof container with 1” high water in the same container, covered and roast in 350-degree oven about 40 minutes
  • While beet is cooking bring the water and salt into boiling point in a separate small pot and drop gently egg to the boiling water and boil seven minutes
  • Drain the water and chill in ice water container immediately
  • Cool the beet root in the refrigerator and save the cooking beet liquid in a separate cup
  • Peel the egg once it’s cooled pour & cover with chilled beet liquid previously set aside over the boiled egg. Keep in the refrigerator overnight 20 to 24 hours.
  • Make the vinaigrette following recipe below
  • Cut cooked & chilled beets wedge shape
  • Cut crescents shape avocado
  • Mixed arugula, beet wedges, cracked pistachio, crumbled goat cheese with lemon vinaigrette very gently and adds salt pepper to taste
  • Lay cut avocado pieces on the salad
  • Remove egg from the beet liquid after 24 hours, cut into halves and place on the salad.

Ingredients for lemon-honey vinaigrette:

1 each Finely diced shallots
2 each Finely grated garlic clove
2 oz Bee honey
1oz Dijon mustard
1 oz Lemon Juice
½ each Lemon zest
6 oz fl Salad oil
Salt to taste
Ground black pepper to taste 

Method:

  • Combined all ingredients well together in mixing bowl using wire whisk.
  • While whisking is still on medium speed add string slowly salad oil to form an emulsion
  • Keep the vinaigrette tight adjusting the speed while adding oil
  • Of course, salt and pepper is always to your pallet taste
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