Beet Salad with Whipped Roquefort, Pistachios and Beet Dust

Beet Salad With Whipped Roquefort, Pistachios And Beet Dust

I recently tasted this dish at one of our favorite restaurants in Laguna Beach. I am not one for beets, but I have found in the summer they are ubiquitous on many restaurant menus in the southwest. I bit into the salad and the layers of flavors with the beet dust, pistachios and whipped Roquefort layered with the sweetness and yet tartness of the beets just placed me in heaven. I knew I had to duplicate this recipe even though at the time I never knew there was such a thing as beet dust!!! (better known as beet powder) This is a summer salad winner. Enjoy!

Total Time:

1 hour

Serves:

5

Ingredients

  • 3 Golden whole beets
  • 3 Red whole beets
  • 4 oz. Roquefort room temperature
  • 3 Tbs. mascarpone cheese
  • 2 tsp. fresh squeezed lemon juice
  • 1 tsp. olive oil
  • 2 c. baby arugula
  • 1 Tbs. Olive oil
  • 1 Tbs. fresh squeezed lemon juice
  • Salt and pepper
  • ½ c. chopped pistachio nuts
  • 1 Tbs. beet dust
  • 1 Tbs. sugar

Directions

  • Wash the beets thoroughly and trim off the beet leaves. Before cooking, peel the beets and dice them in 1” square pieces. Start with the golden beets and separate them in a separate bowl when finished. Then peel and dice the red beets and place separately from the golden beets. (this is done to keep the red beets from bleeding over and staining the golden beets).
  • Keeping the staining in mind, steam the golden beets in a steamer basket for approximately 25 minutes or until tender and pierces easily with a fork.
  • If you have steamed the golden beets first, you can now add the red beets into the basket of the same steaming water without fear of staining. Again, steam for approximately 25 minutes or until tender enough to pierce with a fork. If desired, chill for 30 minutes or serve room temperature.
  • In a food processor add the Roquefort, mascarpone cheese, lemon juice and olive oil and pulse until combined. Place in refrigerator for at least 30 minutes to firm up.
  • In the meanwhile, chop the pistachios into a rough chop, and toss the arugula with 1 Tbs. olive oil and 1 Tbs. fresh squeezed lemon juice, ½ tsp. salt and ¼ tsp. pepper.
  • Plate the arugula and then layer the beets starting with the red beets on the bottom with the golden beets on top.
  • Form the whipped Roquefort with two spoons into ovals and place them onto the platter. If plating individually, place two ovals per salad plate. Sprinkle the pistachios over the top of the plate.
  • Lastly, combine the beet powder and sugar together in a small bowl making the beet dust. Sprinkle the beet dust over the top of the entire salad, especially the Roquefort ovals and the plate so it glistens and shows the beet dust generously. Enjoy!

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Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

Gnocchi looks daunting, but it isn’t. The first time I made it myself I was shocked at how easy it was and how fun it was. When I coached a client through the process, she giggled with joy at how easy it was and how she could wow her guests by making homemade gnocchi. My memory…..we had a great time together working through this recipe and the satisfaction of conquering this recipe will live on in memory and smiles forever! Enjoy!

Total Time:

45 minutes

Serves:

8

Ingredients

  • 1 c. 8 ounces mascarpone cheese, at room temperature
  • 1 c. 4 ounces grated Parmesan
  • 1 tsp. Kosher Salt
  • 1/4 tsp. ground nutmeg
  • Zest of 2 large lemons
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 3/4 c. all-purpose flour plus extra for forming the gnocchi
  • 1 Tbs thyme leaves
  • 3 Tbs. butter
  • For the Sauce:
  • 1/2 c. unsalted butter
  • 1 tsp. kosher salt
  • 2 tsp. fresh thyme leaves
  • 1 Tbs. tarragon
  • 1 tsp. lemon zest
  • 1/4 c. shaved Pecorino Romano cheese

Directions

  • Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, thyme, egg and egg yolk in a bowl.
  • Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute.
  • Gradually beat in the flour until the mixture forms a soft dough.
  • Sprinkle a pie pan or rimmed baking sheet with flour.
  • Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons.
  • Shake the pan gently to cover the dough with flour.
  • Gently roll the pieces of dough into oval shapes.
  • For the Sauce:
  • Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 1 minutes. Add the gnocchi and brown each side of the Gnocchi for about 2 minutes per side on medium heat. Remove gnocchi to a plate.
  • Remove the skillet from the heat and stir in the chopped thyme, tarragon, and lemon zest. And toss gently. Add back in the gnocchi. You can serve it right out of the skillet, and it is amazing. Sprinkle with Pecorino Romano and extra Thyme and serve.

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Serves:

8 – 10

Total Time:

30 minutes

To Make

Ingredients

HONEY-BALSAMIC VINAIGRETTE:

  • 2 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1/4 cup olive oil
  • Salt and pepper to tasteSALAD:
  • 2 bags (5 ounces each) fresh baby spinach (about 10 cups)
  • 1 cup fresh basil leaves, coarsely chopped
  • 1 pound fresh strawberries, hulled and quartered (3 cups)
  • 1 pint cherry tomatoes, quartered
  • 2 containers (8 ounces each) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls), drained and each ball cut in half
  • 1 package (16 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Log
  • Fresh basil leaves

Directions:

Heat oven to 425°F.

Shred 1/4 c parmesan. Finely shred remaining parmesan.

Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

Stir in shredded parmesan until melted; set aside.

Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

Bake for 18-20 minutes or until pastry is golden brown.

Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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Total Time:

1 hour 10 minutes

Serves:

8

Ingredients

  • 3 oz. Sartori SarVecchio® Parmesan cheese divided
  • 2 Tbsp. butter cubed
  • 1 large sweet onion halved and thinly sliced
  • 1/4 tsp. each salt and pepper
  • 1/3 c. heavy whipping cream
  • 1 sheet frozen puff pastry thawed
  • 1/2 lb. fresh asparagus spears trimmed and blanched
  • 8 cherry tomatoes halved
  • 2 tsp. lemon zest

Directions

  • Heat oven to 425°F.
  • Shred 1/4 c parmesan. Finely shred remaining parmesan.
  • Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.
  • Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.
  • Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.
  • Stir in shredded parmesan until melted; set aside.
  • Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
  • Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.
  • Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.
  • Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.
  • Bake for 18-20 minutes or until pastry is golden brown.
  • Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes.
  • Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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