Roasted Kelly Way Garden Beet Salad
Recipe courtesy of Rhys Lewis, Executive Chef, Woodstock (Wt.) Inn & Resort.
Ingredients
- For salad
- red beets - 4-5, washed
- oil - for roasting
- kosher salt - to taste
- parsnip - 1, peeled into ribbons
- arugula - 1/2 lb., fresh, stemmed, washed, patted dry
- skinny beans - 6 ozs., trimmed and blanched
- lemon - 1/2, squeeze for juice
- extra virgin olive oil - as needed
- pepper - to taste
- soybean oil - for frying
- For
- Crave Brothers Farmstead Mascarpone Cheese - 4 ozs.
- Sprig Rosemary - 1 4-in., stemmed and chopped
- Sprig Fresh Thyme - 2 4-in. stemmed and chopped
- kosher salt - to taste
- pepepr - to taste
- For Pesto
- basil leaves - 15-20, stemmed
- garlic cloves - 2., peeled
- extra virgin olive oil - 1/2 cup
- kosher salt - to taste
- pepper - to taste
Instructions
- Preheat oven to 350°F. Toss the beets in oil and season with salt.
- Place on a baking sheet and roast at 350°F for 1 hour or until tender. Allow to cool and then peel. Cut the beets into size-appropriate pieces; reserve, chill.
- Blanch parsnip curls in boiling water for 30 seconds; drain, pat dry. Heat the vegetable oil to 350°F. Fry parsnip curls until crispy; reserve on a paper towel-lined plate until needed.
- For mascarpone cheese: In a small mixing bowl combine the mascarpone cheese, chopped rosemary, thyme; mix into a smooth spread and season with kosher salt and pepper to taste. Chill until ready for assembly.
- For pesto: Place the basil leaves, garlic, extra virgin olive oil in a belnder; blend until smooth, approx. 30 seconds. Season with kosher salt and pepper to taste. Chill until ready for assembly.
- For final presentation: Using a spoon, portion the mascarpone cheese into the center of the desired serving plate. Arrange the roasted beet pieces on top of the mascarpone cheese. In a separate bowl, place the arugula, skinny beans; toss in the extra virgin olive oil and lemon juice. Season with kosher salt and pepper; place a portion on top of the beets. Garnish the salad with the fried parsnip curls. Dot the pesto around the salad and serve.
