Baby Beets & Goat Cheese Salad

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Baby beets and goat cheese salads are truly the perfect way to start off a meal. Make baby beets and goat cheese salad with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Delectable Dishes
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Video Transcript

Hello, I'm Jason Tilmann, executive chef at Triumph Restaurant here in The Iroquois Hotel on 44th Street in New York City. Today, we're going to be making a baby beet and goat cheese salad. We're going to add some raisins and pistachios as well with a balsamic vinaigrette. Okay, so let's get started. What I have is goat cheese, beets that have been tossed with the olive oil, salt and pepper and slow roasted in the oven until they're nice and tender. Then we'll take the skin off. I have some raisins and I have some toasted pistachios with some baby greens, okay? So we're going to throw the greens in our bowl. Alright, we're going to throw our goat cheese, fresh nice goat cheese. Now we want to keep this salad predominantly about the beets and the goat cheese. We're going to use a lot of beets and a lot of goat cheese, a few of the raisins that add a little bit of sweetness to it, okay, and then we're going to add some of those pistachios to add some texture and some crunch, a little bit of salt and a little bit of pepper and then we have our balsamic vinaigrette. Now balsamic vinaigrette is super super easy to make. If you don't want to use that, you can use just extra virgin olive oil and balsamic vinegar. That's really all the vinaigrette is and we add a little honey to it and that's all it is. But you can use raspberry, you can use French dressing, you can use several different kinds. It's really kind of up to what your family likes. Alright we're going to toss all that together and we're going to go ahead and put that in our bowl, just like that and we want to make sure that we want to top it off with a lot of our beets so we can see our beets and our goat cheese. We'll put a little few pieces of goat cheese back on top so we can see that in there, okay and a few of those pistachios on top and a few more of those raisins so we can see this whole dish and see everything in the bowl and there we have our goat cheese and beet salad with raisins, pistachios and balsamic vinaigrette. I'm Jason Tilmann and we'll see you next time.


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