A fresh salad for fall from Sirio Ristorante in New York.

Ingredients

  • 1 lb baby mix beets
  • 1/2 salt
  • 1/4 pepper
  • 1 head frisse
  • 1 tsp chopped pistachios
  • 2 oz goat cheese
  • 10 pieces candied walnut
  • Handful of fresh herbs (rosemary, thyme, garlic)
  • Red wine vinaigrette (emulsion of oil, red vinegar, salt, pepper and Dijon mustard)

Preparation

Step 1

Blend half of the beets in a sauce pan and reduce the liquid by ¼.

Step 2

Cook the remaining beets in a casserole with the rosemary, thyme, garlic, oil and salt cover in the oven at 350F for 2 hours.

Step 3

After letting beets cool to room temperature, cut in half, then marinate with olive oil, salt and pepper.

Step 4

With a brush, create a large stripe on the serving plate with the beet reduction. Arrange the cooked beets along the reduction. Add goat cheese crumbled atop the beets.

Step 5

Toss the frisee salad in the red wine vinaigrette and loosely cover the beets.

Step 6

Finish by decorating the plate with candied walnut and chopped pistachio.