Ingredients:
For the salad:
4 to 5 red Beets, washed
Oil for Roasting
½ lb. Fresh Arugula, stemmed, washed, patted dry
6 ozs. Skinny Beans, trimmed & blanched
½ Lemon squeezed for juice
Extra Virgin Olive Oil
to taste Kosher Salt & Pepper
1 Parsnip, peeled into ribbons
Soybean oil for frying
For the “Crave Brothers” Mascarpone Cheese:
4 ozs. Crave Brothers Farmstead Mascarpone Cheese
1 4-inch Sprig Rosemary, stemmed & chopped
2 4-inch Sprig Fresh Thyme, stemmed & chopped
to taste Kosher Salt & Pepper
For the Pesto:
15 to 20 Basil Leaves, stemmed
2 cloves Garlic, peeled
½ cup Extra Virgin Olive Oil
to taste Kosher Salt & Pepper
Procedure:
- Preheat oven to 350˚ F. Toss the beets in oil and season with salt.
- Place on a baking sheet and roast at 350°F for 1 hour or until tender. Allow to cool and then peel. Cut the beets into size-appropriate pieces; reserve, chill.
- Blanch parsnip curls in boiling water for 30 seconds; drain, pat dry. Heat the vegetable oil to 350˚F. Fry parsnip curls until crispy; reserve on a paper towel-lined plate until needed.
- For the mascarpone cheese: In a small mixing bowl combine the mascarpone cheese, chopped rosemary, thyme; mix into a smooth spread and season with kosher salt and pepper to taste. Chill until ready for assembly.
- For the Pesto: Place the basil leaves, garlic, extra virgin olive oil in a blender; blend until smooth, approx. 30 seconds. Season with kosher salt and pepper to taste. Chill until ready for assembly.
- For final presentation: Using a spoon, portion the mascarpone cheese into the center of the desired serving plate. Arrange the roasted beet pieces on top of the mascarpone cheese. In a separate bowl, place the arugula, skinny beans; toss in the extra virgin olive oil and lemon juice. Season with kosher salt and pepper; place a portion on top of the beets. Garnish the salad with the fried parsnip curls. Dot the pesto around the salad and serve.
Recipe courtesy of Rhys Lewis, Executive Chef, Woodstock (Vt.) Inn & Resort
