Califonia Bountiful
Side Dish

Beet salad

Sweet meets savory in this deliciously simple salad—roasted beets and mixed greens lightly dressed with vinaigrette and sprinkled with goat cheese. Toasted pumpkin seeds add a tasty crunch and a burst of flavor.

Executive Chef Ben Mattman
JW Marriott, San Francisco

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Roasted beets
6 baby red beets
6 golden beets
1 shallot, peeled and sliced
1 clove garlic, crushed and chopped
1 1/2 cups fresh orange juice
1 sprig fresh thyme
1 bay leaf
1/2 cup extra virgin olive oil
1 pinch salt
1 pinch black ground pepper

2 tbsp. extra virgin olive oil
2 tsp. champagne vinegar
1 pinch sea salt
1 pinch black ground pepper

4 heads assorted baby mixed greens, washed
6 oz. goat cheese
2 tbsp. pumpkin seeds, toasted


For roasted beets: Preheat oven to 350 degree. Wash beets and cut off greens. Slice beets, put in an ovenproof pan and cover with remaining ingredients. Cover with aluminum foil and roast for 45 to 60 minutes or until a knife inserted into the largest beet meets no resistance. Cool and remove the skins by rubbing beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)

To serve: Make a vinaigrette dressing with olive oil, champagne vinegar, sea salt and pepper. Dress beets with vinaigrette. Tear greens and dress with vinaigrette dressing. Stack greens on plate and place beets around greens. Sprinkle with goat cheese and pumpkin seeds.

Serves 6

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