Salt Roasted Beet Salad with Candied Pistachios and Coconut Cream
|Yellow beets, small||12 each|
|Thai Kitchen Red Curry Paste||3 oz|
|Thai Kitchen Coconut Milk||1/2 cup|
|Club House Sea Salt, French Mediterranean||6 cups|
|Icing sugar||6 oz|
|Balsamic vinegar||1/2 cup|
|Mayonnaise||1 1/2 cups|
|Garlic, minced||1 tsp|
|Maple syrup||4 oz|
|Goat cheese||4 oz|
|Club House Oregano Leaves||1 oz|
This recipe was created for Club House for Chefs by: Shane Chartrand Executive Chef of SC Restaurant in Edmonton.
For the Salt Roasted Beets: Wash the beets and place in a baking dish. Cover beets with Club House Sea Salt, French Mediterranean and cook in the oven at 300 degrees Fahrenheit for about 45 minutes. Remove from oven, rinse and cool. Cut beets into ¼ inch slices and refrigerate.
For the Dressing: Mix balsamic vinegar, mayonnaise, garlic, Worcestershire sauce and maple syrup together and set aside.
For the Coconut Cream: Combine Thai Kitchen Red Curry Paste and Thai Kitchen Coconut Milk in a pot. Cook for 15 minutes and cool.
For the Candied Pistachios: Blanch pistachios in boiling water, strain and toss in a bowl with icing sugar. Deep fry at 300 degrees Fahrenheit for 3 to 5 minutes or until golden.
For Serving: Toss the beets in the dressing, divide onto 4 plates, and finish with crumbled goat cheese and pistachios. Drizzle beets with the curry dressing and serve.