Ensalada de Remolacha
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Credit: Phelix Gardner, Executive Chef, Finca, Salt Lake City
The National Culinary Review, February 2016
2 cups white wine vinegar, divided
2 cups water
½ cup sugar
3 t. salt, divided
1 cinnamon stick
1 bay leaf
Pinch of thyme
2 whole cloves
1 cup local honey
1 oz. ricotta
4 roasted beets
2 oz. arugula
1 t. toasted almonds
1) Combine in pot, 1 cup white wine vinegar, water, sugar, 2 t. salt, cinnamon stick, bay leaf, thyme and cloves; bring to a boil. Cool; strain liquid. Trim strawberries to desired size; place in vacuum seal bag. Add ¼ cup pickling liquid; seal bag.
2) Combine 1 cup white wine vinegar, honey and 1 t. salt in pot; bring to a boil. Cool.
3) Spread ricotta on base of plate. Cut open bag of strawberries; strain. Toss beets with strawberries, honey vinegar and pinch of salt. Place on top of ricotta. Toss arugula with remaining vinegar in bowl; place on top of beets/strawberries. Sprinkle almonds on top.
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