Chef Diana Stavaridis
BLD | Los Angeles, CA
Roasted Beet Salad with Fresh Goat Cheese
Adapted by StarChefs.com
February 2010
Yield: 4 Servings
INGREDIENTS
 Roasted Beet Salad:
10 ounces trimmed yellow beets
Olive oil
Salt
4 ounces grated red beets
2 ounces sherry vinegar
½ ounce fresh mint leaves, chopped
Saba Vinaigrette:
1 ounce saba
2 ounces balsamic vinegar
1 vanilla bean, split and scraped
½ ounce shallot, chopped
Zest of 1 orange
2 ½ ounces olive oil
2 ½ ounces canola oil
To Assemble and Serve:
8 ounces wild arugula
4 ounces shaved fennel
4 ounces pistachios, shelled and toasted
4 ounces goat cheese
Salt
METHOD
For the Roasted Beet Salad:
Preheat the oven to 350˚F. Rinse the yellow beets (do not peel) and toss in a bit of olive oil and salt. Wrap the beets in foil and roast for 1 hour, until soft in the center (test with a toothpick). When cool enough to handle, peel the skins. Use a mandoline to cut the beets into ¼-inch thick slices; set aside.
Marinate the red beets with the sherry vinegar and mint for 1 hour, and then drain all the liquid.
For the Saba Vinaigrette:
Whisk together the saba, balsamic vinegar, vanilla seeds, shallots, and zest. Whisk in the oils and season with salt.
To Assemble and Serve:
Toss the arugula, fennel, pistachios, and goat cheese, yellow beet slices, and grated red beets with the desired amount of saba vinaigrette. Season with salt, if needed.
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