Insalata di Barbabiele
{{#rendered}} {{/rendered}}Insalata di Barbabiele. (Sirio Ristorante, New York City)
A fresh salad for fall from Sirio Ristorante in New York.
Cook Time:
Prep Time:
{{#rendered}} {{/rendered}}Total Time:
Servings: 4
Ingredients:
1 lb baby mix beets
{{#rendered}} {{/rendered}}1/2 salt
1/4 pepper
1 head frisse
{{#rendered}} {{/rendered}}1 tsp chopped pistachios
2 oz goat cheese
10 pieces candied walnut
{{#rendered}} {{/rendered}}Handful of fresh herbs (rosemary, thyme, garlic)
Red wine vinaigrette (emulsion of oil, red vinegar, salt, pepper and Dijon mustard)
Preparation:
Blend half of the beets in a sauce pan and reduce the liquid by ¼.
{{#rendered}} {{/rendered}}Cook the remaining beets in a casserole with the rosemary, thyme, garlic, oil and salt cover in the oven at 350F for 2 hours.
After letting beets cool to room temperature, cut in half, then marinate with olive oil, salt and pepper.
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.
{{#rendered}} {{/rendered}}Toss the frisee salad in the red wine vinaigrette and loosely cover the beets.
Finish by decorating the plate with candied walnut and chopped pistachio.