What’s for Dinner?
Heirloom Beet Salad
-Recipe courtesy of Michael Mina, Executive Chef of XIV
Serve with crusty bread for a delicious vegetarian main course. The beets can be roasted and cut a day in advance.
12 baby beets, assorted colors, washed
1/4 cup plus 1 tablespoon sherry vinegar
1 cup extra virgin olive oil
1 cup balsamic vinegar
1/4 pound arugula
1 pound fresh mozzarella, such as burrata, or your favorite cheese
1. Toss the beets on a baking pan with 2 tablespoons each of the sherry vinegar and extra virgin olive oil, and season with salt and pepper. Cover with foil and bake at 350 degrees for 45 minutes to 1 hour. When a knife can pierce through easily, they are done. Remove from the oven and allow them to cool slightly. Using an old dish towel gently rub off the skins. You may want to wear gloves for this! The red beets will stain your hands. Cut the beets in half or quarters, still keeping each color separate.
2. While the beets are roasting place the balsamic vinegar into a small sauce pot and simmer on medium low heat until thickened and reduced to about 1/3 cup. Remove from the pot and set aside at room temperature.
3. When you are ready to serve, divide the remaining sherry vinegar to each bowl of beets (1 tablespoon in each). Also add 2 tablespoons of the extra virgin olive oil, seasoning each with salt and pepper. Toss to coat and allow the beets to marinate for at least 5 minutes.
4. To plate: Divide the cheese onto each plate. Season generously with sea salt and a hefty drizzle of olive oil. Place two wedges of each color of beet onto the plates. Dot or drizzle the plate with the balsamic glaze. Lightly season the arugula with salt and olive oil then place on top of the beets in a random fashion.