Beets and Goat Cheese Salad
Arugula, Cypress Grove Humboldt Fog Goat Cheese, Nasturtium Pistou, Macadamia Nuts, Seasonal Citrus, Champagne Vinaigrette
Chef Cynthia Hetlinger of RYLA | Hermosa Beach, CA
“This farmers market-inspired salad uses ingredients sourced from our partners at the Santa Monica market along with a mixture of seasonal citrus that we pick weekly and a nasturtium pesto that is made from nasturtium that is planted in our own backyard. The sharpness of the pesto pairs well with the creaminess of the Humboldt Fog goat cheese and the citrus finish from the cheese complements the earth, sweet beets. We finish the dish with a drizzle of honey to bring some additional sweetness that ties all of the flavors and components together.” — Chef Cynthia Hetlinger
Adapted by StarChefs | March 2024 | Photo: Catherine Dzilenski
INGREDIENTS
Champagne Vinaigrette:
200 grams Champagne vinegar
200 grams extra virgin olive oil
6 grams kosher salt
20 grams lemon juice
1 gram ground black pepper
30 grams brunoise shallot
Nasturtium Pistou:
30 grams nasturtium
4 grams finely chopped garlic
2 grams red chile flake
Zest of 3 satsuma mandarins
150 grams extra virgin olive oil
5 grams kosher salt
To Assemble and Serve:
15 grams arugula
140 grams cooked beets
25 grams supremed seasonal citrus
12 grams candied macadamia nuts
6 grams honey
2 grams lemon juice
Cypress Grove Humboldt Fog goat cheese
Nasturtium flowers
METHOD
For the Champagne Vinaigrette:
In a blender, combine vinegar, oil, salt, lemon juice, and black pepper until smooth. Add shallot and blend until well combined. Set aside.
For the Nasturtium Pistou:
In a blender, combine all ingredients until smooth. Set aside.
To Assemble and Serve:
In a mixing bowl, toss arugula with 15 grams Champagne Vinaigrette and 5 grams Nasturtium Pistou. Add beets, citrus, nuts, honey, and lemon juice. Combine until evenly coated. Set aside. Place 1 slice goat cheese in the center of a serving plate. Arrange arugula mixture around the cheese. Garnish with nasturtium flowers.
