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This week, we’re highlighting some of our team’s favorite Thanksgiving dishes, as interpreted by John Maas, the Executive Chef at the Bush Center’s Café 43. He will be preparing them at holiday parties at the Bush Center this season, and now he’s sharing the recipes on our blog so that anyone can prepare the same dishes for their own holiday table.
Today’s dish is flavorful and light: Roasted Beet Salad.
Roasted Beet, Goat Cheese, Spinach, and Arugula Salad
5 small beets
1/2 cup sherry vinegar
1 tsp dijon mustard
1 tsp honey
3/4 cup olive oil
1 tsp salt
pinch fine ground black pepper
10 oz baby spinach
3 oz arugula
1/4 cup chopped walnuts
4 ounces crumbled goat cheese
Heat oven to 400F. Rinse beets well and wrap tightly in aluminum foil. Bake for 45 minutes. Remove from oven and allow to rest for 10 minutes.
Whisk together the vinegar, mustard, and honey in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper.
Remove the beets from the foil and rub to remove skins. Cut into small bite size wedges. Toss the beets with enough of the vinaigrette to coat well. In a separate bowl toss the greens, goat cheese, and walnuts with enough vinaigrette to coat well. Top with the beets and serve immediately.