Recipe byConnie DeSousa from Top Chef Canada Episode 12.
Directions for: Roasted Beet Salad with Fresh Cheese
Ingredients
Roasted Beet Saladlb(s) red beets, washed
lb(s) yellow beets, washed
juice of 1 orange
juice of 1 lemon
cup olive oil
cup basil, leaves picked
cup mint, leaves picked
2 cup arugula
salt
pepper
Fresh Cheese4 cup whole milk
2 cup 35% cream
cup plain yogurt
2 rennet tablets, dissolved in 3tbsp cold water
AssemblyRoasted Beet Salad
Fresh Cheese
Directions
Roasted Beet Salad1. Preheat oven to 400F.
2. Place beets in a Le Creuset Stainless Steel Roasting Pan.
3. Add cup olive oil, orange juice and of lemon juice. Season with salt.
4. Cover pan with tin foil and roast until tender, approximately 1 hour.
5. Peel beets, cut into wedges and place in a large bowl. Reserve cooking liquid from roasting pan.
6. To make dressing, mix 2 tablespoons of reserved cooking liquid, remaining lemon juice, and olive oil in a bowl. Season with salt and pepper, whisk.
7. Place arugula and herbs in bowl with roasted beets.
8. Before serving add desired amount of dressing, toss and set aside.
Fresh Cheese1. Heat milk, cream and yogurt in a pot over low heat to100F.
2. Add dissolved rennet tablets, stir into milk mixture for 30 seconds and remove from heat.
3. Set aside and rest in a warm place for 1 hour.
4. Cut curds in a cross hatch pattern and rest for 10 minutes.
5. Pour mixture through a strainer lined with cheese cloth.
6. Press to drain excess liquid, approximately 15 minutes.
7. Set aside for assembly.
Assembly1. Place equal amounts of beets on each plate.
2. Place 2 dollops of Fresh Cheese on either side of Roasted Beets.
3. Place equal amounts of arugula over beets and serve.
See more: Vegetables, Vegetarian, Cheese, Salad, Fall, Summer