"I firmly believe that ingredients work magic in pairs and when you're looking to achieve that "umami", pairing is where you start. Beets, goat cheese, strawberries and truffle oil. There you go, now you can get that tattoo of a chef's knife on your arm. All kiddin' aside, the mark of a truly gifted chef is in the pairing. If you can pair your ingredients seamlessly then you can proudly wear that hat."
Summer Strawberry, Roasted Beets and Goat Cheese Salad
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Prep time 15mins
Cook time 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 Large Beets
- 8 quartered Strawberries
- 3/4 cup Goat Cheese
- fat glug White Truffle Oil
- 2 tbsp Red Wine Vinegar
- 4 tbsp Extra Virgin Olive Oil
- Flakey Salt
Method
Step 1
Line a large sheet tray with tinfoil-- shiny side up. Place your beets in the center and give them a generous coating of salt. Coat them with the EVOO. Fold the tin foil up over it and pinch shut. Roast them in the oven at 375 until tender. About 35 minutes. Place them in an ice bath once finished and cool completely.
Step 2
Pour the excess juices on the foil into a small jar or squeeze bottle. It's beet-essence. Pour in the truffle oil and red wine vinegar and shake as hard as you can for a loose vinaigrette. Set aside to cool.
Step 3
Remove the skin from the beets by gently massaging it away in the ice water. You could use a towel to do it but your wife will kill you. Once they're skinned, slice them in half and then into chunky wedges.
Step 4
Remove the stems from the strawberries and quarter them lengthwise.
Step 5
Toss the strawberries and beet wedges in a bowl with the Beet Truffle Vinaigrette. Place onto a bed of goat cheese and serve ice cold. You are so welcome.