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Insalata di Barbabiele
By Massimo Bebber, Massimo Bebber
Published January 03, 2017
Insalata di Barbabiele. (Sirio Ristorante, New York City)
A fresh salad for fall from Sirio Ristorante in New York.
Cook Time:
Prep Time:
Total Time:
Servings: 4
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:
Blend half of the beets in a sauce pan and reduce the liquid by ¼.
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.
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.
https://www.foxnews.com/food-drink/insalata-di-barbabiele