RECIPES: Beet Salads

For her article about What’s in Season for 2015’s low summer issue, writer and cook Laura Luciano bought a spiralizer and consulted chef Kyle Koenig of Topping Rose House. Here’s what they came up with.


Spiralized Raw Beet Salad by Laura Luciano

2 medium Chioggia beets
2 medium golden beets
1 teaspoon of Dijon mustard
1 lemon, juiced
½ shallot, minced
½ cup olive oil
¼ cup crumbled Catapano goat cheese
3 tablespoons of pistachios, lightly chopped
1 teaspoon of sea salt
Freshly ground pepper to taste
Tools: 1 Spiralizer, plastic gloves, apron, towels
Directions for Spiralizing:
Rinse beets and beet tops; pat dry. Place a baking sheet where the Spiral beets will emerge out to catch them. Using the noodle blade, secure your beet on the circular corer and gently press into prongs on the opposite end. Turn wheel while pushing base toward blade. Spirals are continuously long; cutting them in thirds will make them easier to handle and eat.
In a small bowl place the lemon juice, shallot, olive oil, sea salt and pepper. Whisk until creamy.
Dress the beet greens and the beets separately with the vinaigrette. Place the greens on a platter, then the spiral beets on top. Crumble with goat cheese and pistachios. Serve immediately.

Roasted Beet Salad with Banyuls Vinaigrette, Pistachio and Whipped Goat Cheese by Kyle Koenig

Serves 4

Roasted beets
Banyuls vinaigrette
Whipped goat cheese
Fine herbs (minced: chervil, parsley, tarragon, chives)
Baby beet greens
Roasted pistachios
Sliced beet chips (multi colors, peeled and sliced thin on mandoline)

For the roasted beets:
1 pound each of Chioggia beets, golden beets and red beets
Olive oil
1 bunch thyme
Salt and pepper

Remove beet greens; trim the stems, wash, rinse and reserve.
Lightly rinse the beets if needed. Place in a large bowl and toss with olive oil. Season heavily with salt and pepper.
Place beets in a foil-lined roasting pan. Sprinkle 1 cup more salt over beets. This will season the steam as the beets cook, which will season the beets inside and out.
Cover with foil and roast at 350° for 1 to 1½ hours or until a knife will slide through a beet easily.
Remove from oven and let cool for 30 minutes with the lid still on. The steam will help the rind come off easier.
While still warm, use a towel and rub the peeling off the beets. Once all beets are peeled separate the colors and quarter the beets.

For the Banyuls vinaigrette:
¾ teaspoon Dijon mustard
2 tablespoons Banyuls vinegar
1½ teaspoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon water
1½ teaspoons sliced shallots
½ clove garlic
¼ cup grapeseed oil
¼ cup extra-virgin olive oil

Place first 7 ingredients in a blender and puree until smooth. With the machine running, drizzle in oils. Season to taste.

Whipped goat cheese:
2 cups chèvre (we like Catapano)
1 cup heavy cream

Combine cheese and cream in a KitchenAid with a whisk attachment. Whip until stiff peaks can be formed. Season with salt.

To assemble:
Toss approximately ¼ cup of each quartered beet with 2 tablespoons of fine herbs, five pieces of beet greens and enough vinaigrette to coat. Season to taste with salt and pepper. Place on the side of a plate. Quenelle (shape into an oval) the goat cheese and place next to the salad. Grate 3 to 4 pistachios over the salad and cheese. Garnish with beet slices and serve.