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.
The Grill Room
Windsor Court Hotel
300 Gravier St.