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February, 2017 RECIPE OF THE MONTH

Serves 2
as an entrée

Serves 4
as an appetizer

INGREDIENTS

3 ea. large red beets, washed
2 ea. carrots
1 t caraway seeds
1 T olive oil

1 pt. red quinoa, cooked

1 pc. endive, chiffonade
1 pc. radicchio, chiffonade

Herb Yogurt Dressing
Beet Purée

Herb Yogurt Dressing

2 C greek yogurt
1 ea. garlic clove
1/2 shallot
2 T chives
2 T parsley
2 T caraway seeds, toasted
1/4 C ev olive oil
Salt, pepper to taste

Beet Purée

1.5 ea. large red beets, cooked
1 oz. lemon juice
1.5 T honey
Salt, pepper to taste
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Red Beet & Quinoa Salad

Feeling ambitious this Valentine's Day? Make this red-as-can-be salad for your favorites and we guarantee they'll be impressed! Sous chef Xavier Pervez builds flavor and beauty in this gorgeous beet salad.

Recipe Images by Bruce Plotkin Photography.

METHOD

1

Cooking the Beets

  • Place washed beets in a pot and cover with water.
  • Season water with salt and turn on medium-high.
  • Cook beets until the flesh pulls away from the tines of a fork when pierced.
  • Remove from water and peel. Skin should rub off with a paper towel easily.
  • Once cool, cut to desired size.
  • Set aside.
2

Roasting the Carrots

  • Preheat oven to 450'F.
  • Toss carrots in olive oil, raw caraway seeds and salt.
  • Roast until slightly browned, remove from oven.
  • Once cool, cut to desired size.
3

Making the Beet Purée

  • In a blender or food processor, blend 1/3 of the beets until very smooth.
  • Add lemon juice, honey and seasoning as needed.
4

Making the Dressing

  • In a blender or with a handheld immersion blender, blend garlic, shallot, chives, parsley, caraway seeds and yogurt until just combined.
  • Slowly add olive oil to emulsify.
  • Season dressing to taste with salt.
5

Composing the Salad

  • Toss the remaining 2/3 of beets with carrots, endive, radicchio, quinoa and yogurt dressing.
  • Season to taste and set aside.
  • Place beet purée on bottom of serving dish and top with mixed salad.
  • Share with your favorite loved one(s) on Valentine's Day!
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