Description

This is a simple yet elegant dish that is easy to prepare. Red and Yellow Beet Salad with a light dressing of Extra Virgin Olive Oil, Sherry Wine Vinegar, and Balsamic Vinegar. With simple and tasty accompaniments that bring this dish together.

Ingredients

• 1  Each Red Beet
1
• 1  Each Yellow Beet
2
• 1/2  Cup(s) Red Wine Vinegar
3
• 2  Quart(s) Water
4
• 1/2  Cup(s) Sugar
5
• 1  Tea Spoon(s) Salt
6
• 1 1/2  Cup(s) Chickpeas, cooked
7
• 1  Table Spoon(s) Olive Oil
8
• ½ one_half Each Lemon, juiced
9
•  To Taste Salt & Pepper
10
• 2  Each Caperberries, sliced
11
• 1  Table Spoon(s) Chives, chopped
12
• 1 ½ one_half Table Spoon(s) Scallions, chopped
13
• 2  Tea Spoon(s) Dill, chopped
14
•  To Taste Feta Cheese, crumbled (for garnish)
15
•  As Needed Micro Arugula or Regular (for garnish)
16
• 1/3  Cup(s) Manouri Cream
17

Directions

1. Cook beets in water, red wine vinegar, sugar and salt until soft (a medium sized beet should be at a simmer for 1 1/2 to 2 hours)
2. Let beets cool to room temperature
3. Peel away the skin with gloves or a towel
4. Dice beets and place in separate containers
5. Dress beets with dressing, taste and adjust seasoning
6. Dress chickpeas with olive oil, lemon, salt and pepper
7. Mix scallions, dill and chives together
8. Using a ring mould, pile the beets to create a top and bottom layer with the different color
9. Place all other components on the plate in a decorative manner, (follow Chef Ivan's video)
10. Top the beets with Feta and lightly dressed micro greens
11. Remove the ring mould and serve with Manouri Cream