.png){kind=logo}
About the Recipe
Chef's notes: I really enjoy using the organic beets, skinny beans and arugula hand grown in our Kelly Way Garden. The incredible flavors of the vegetables are paired with herbed “Crave Brothers” Cheese from Wisconsin, Truly a delight.
Ingredients
Ingredients for the salad
4- 5 Red Beets, washed
Oil For Roasting
Kosher Salt
½ # Garden Fresh Arugula, stemmed, washed, patted dry
6 ounces Skinny Beans, trimmed & blanched (French Beans)
½ Lemon, squeezed for juice
Extra Virgin Olive Oil
Kosher Salt & Pepper to taste
1 Parsnip, peeled into ribbons
Vegetable oil for frying
Ingredients for the “Crave Brothers” Mascarpone Cheese
4-ounces Crave Brothers Mascarpone Cheese
1 -4 inch Sprig Rosemary, stemmed & chopped
2-4 inch Sprig Fresh Thyme, stemmed & chopped
Kosher Salt & Pepper to taste
Ingredients for the Pesto
15- 20 Basil Leaves, stemmed
2 cloves Garlic, peeled
½ cup Extra Virgin Olive Oil
Kosher Salt & Pepper to taste
Preparation
Method For The Salad
Toss the beets in oil and season with salt.
Place on a baking sheet and roast at 350 degrees for 1 hour or until tender. Allow to cool and peel. Cut the beets into size appropriate pieces and reserve chilled.
Using a peeler continue to peel the parsnip into fine curls and blanch in boiling water for 30 seconds, strain and pat dry.
Heat the vegetable oil to 350 degrees and fry the parsnips curls until crispy and reserve them on a paper towel lined plate until needed.
Method For the “Crave Brothers” Mascarpone Cheese
In a small mixing bowl combine the Mascarpone Cheese, chopped rosemary, thyme, and mix into a smooth spread, season Kosher Salt & Pepper to taste. Reserved chilled.
Method for the Pesto
Place the Basil Leaves, Garlic, Extra Virgin Olive Oil in a blender and blend until smooth, 30 seconds or so. Season with Kosher Salt & Pepper to taste, Reserve Chilled.
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, and toss in the extra virgin olive oil, and lemon juice, season with Kosher Salt & pepper and place a portion on top of the beets.
Garnish the salad the fried parsnips curls and dot the pesto around the salad and serve.