Beeting the Heat

Chef Drew Dzejak of The Grill Room keeps things zesty as we head into fall.

Golden Beet Salad

1 large golden beet
3 ounces goat cheese
8 leaves baby arugula
6 sprigs frisse
2 ounces radish shoots
3 grape tomatoes, split
2 tablespoons lemon-thyme vinaigrette
 
For the lemon-thyme vinaigrette

2 lemons, zested and juiced
1 shallot, minced
3 sprigs fresh thyme
2 tablespoons olive oil
Salt, pepper and sugar

Chop the fresh thyme. In a small mixing bowl add lemon juice, lemon zest, shallot and olive oil. Mix with a spoon and season to taste with salt, pepper and sugar. Set aside.

In a large pot, cover the beet with cold water. Bring to a boil, then allow the beet to simmer until tender, about 30 to 40 minutes. Once the beet is cooked, shock in an ice bath.  

Peel the beet with you hands – the skin will peel right off.

Soften goat cheese and season with black pepper to taste.

Cut the beet into eights, and season each piece with salt and pepper.

Arrange 4 pieces on each plate. Divide the goat cheese into 6 small scoops and add to the plate.

Top with arugula, frisse and radish shoots.
 
Arrange three halves of the grape tomatoes around plate.

Mix vinaigrette and drizzle over all.

Serves 2

The Grill Room
Windsor Court Hotel
300 Gravier St. 
522-1994
windsorcourthotel.com

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