Wednesday, November 21, 2007
Bite with Belkys: Beet Salad
As we wrap up our series on great restaurants you can get to by boat, we stop at a Florida Keys favorite, the chef making a tasty and light salad. Time to Grab A Bite With Belkys.
The Chef: Ken Dartley
The Dish: Roasted Golden Beet Salad
6 medium-sized golden beets (1 1/2 lb.)
1 large egg white
1/2 cup of sugar
1/2 tsp. of salt
2 cups of pecan halves (8 to 9 oz.)
48 oz. of mixed greens
24 oz. of goat cheese
Method of Preparation:
-First, wash the beets and place them in a baking pan. Cover the pan with aluminum foil, and put it into a 350 degree oven for about two hours.
-Next, peel the skin off the beets, dice them into wedges and set them to the side.
-In a large bowl, add one egg white, sugar, a pinch of salt and whisk it all together.
-Then coat some pecans in the meringue and bake them for about 35 minutes in a 300 degree oven.
-Lastly, pour the dressing in a bowl of mixed greens.
Ingredients for the citrus vinaigrette:
1 cup of olive oil
1/2 cup of rice wine vinegar
1/2 cup of orange juice
4 tsp. of fresh mango puree
2 tsp. of tarragon
salt & pepper, to taste
1 tsp. of fennel seeds
Method of Preparation for the citrus vinaigrette:
-At the restaurant, chef Ken likes to make his own salad dressing. He combines olive oil, rice wine vinegar, orange juice and a fresh mango puree. To make the puree, you can simply mix some fresh mango with water in a blender.
-Then add tarragon, black pepper, salt and fennel seeds, and mix it together.
-The dressing can be made a few days in advance, but if you don't have time, you can use a vinaigrette with orange juice.
To Plate the Dish:
Place the beets around the inside of the bowl with mixed greens. Then add some goat cheese in the center, and top it off with the pecans and some black pepper.
Serving Suggestion: White Wine
FOR MORE INFORMATION:
Parrotdise Waterfront Bar & Grille
183 Barry Ave.
Little Torch Key, FL 33042