Roasted Pickled Beet Salad with Fennel Slaw, Mango & Ricotta Salata

Roasted Pickled Beet Salad with Fennel Slaw, Mango & Ricotta Salata

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Credit: Nathan Lemley, Executive Chef, Parkside, Austin, Texas
The National Culinary Review, February 2016

Ingredients

2½ lbs. red beets, divided
1½ lbs. candy stripe beets (or orange beets)
8 sprigs fresh thyme, divided
1-1/3 cups red wine vinegar, divided
½ cup white wine vinegar
2 cups sugar
1-1/3 cups water
Garam Vinaigrette (recipe follows)
6 oz. chives, sliced
12 oz. fennel, shaved thinly
Lemon Vinaigrette (recipe follows)
12 sprigs tarragon
1½ lbs. ripe fresh mango, julienned
12 oz. ricotta salata, medium dice

Garam vinaigrette
¾ cup olive oil
¼ cup white wine vinegar
1 t. garam masala (more, if desired)
Salt, to taste

Lemon vinaigrette
¼ cup lemon juice
2 sprigs thyme
2 T. minced shallot
2 t. minced garlic
¾ cup olive oil
Salt, to taste

Instructions

1. Preheat oven to 350°F. Place 1½ lbs. red beets in pan with 2/3 cup red wine vinegar and 4 sprigs thyme. Place candy stripe beets in pan with white wine vinegar and 4 sprigs thyme. Cover pans with foil; roast until beets are tender, about 1 hour, 15 minutes. When cool enough to handle, peel off skins. Cut into bite-size pieces, keeping varieties separate.

2. Peel and dice remaining 1 lb. red beets. Cover with water; bring to a boil, simmer until completely tender. Drain beets, reserving about ½ cup cooking liquid. Puree beets and reserved cooking liquid until completely smooth. Pour through fine strainer or chinois. Set aside.

3. Bring sugar, 2/3 cup water and 2/3 cup red wine vinegar to a boil. Pour over roasted candy stripe beets. Cool. Refrigerate until needed.

4. Toss red beets and candy stripe beets separately with garam vinaigrette and chives. Season to taste.

5. Toss shaved fennel, lemon vinaigrette and tarragon in bowl. Season to taste.

6. To assemble, per serving: Coat insides of bowl with about 2 T. beet puree. Place ¼ cup red beets and ¼ cup pickled candy stripe beets in each bowl; top with ¼ cup fennel slaw and 1 sprig tarragon. Garnish with ¼ cup julienned mango and ¼ cup diced ricotta salata.

For garam vinaigrette:
Whisk oil and vinegar together. Add garam masala and salt.

For lemon vinaigrette:
Combine lemon juice, thyme, shallot and garlic. Whisk in oil; season to taste with salt.

Yield

12 side salads

Tags

Salad, The National Culinary Review

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