Roasted Beet Salad with Charred Scallions, Avocado, Cowgirl Creamery Capriago and Meyer Lemon Vinaigrette - Featured Recipe -
Featured Recipes

Roasted Beet Salad with Charred Scallions, Avocado, Cowgirl Creamery Capriago and Meyer Lemon Vinaigrette

SIMI Winery Executive Chef Kolin Vazzoler grew up in North Vancouver, British Columbia, where his Italian grandfather made wine and grappa in the cellar and the family devoted much time to their garden where vegetables thrived year-round in the mild, maritime climate. So after stints at acclaimed restaurants in Vancouver, and 8 years as executive sous chef at Restaurant Gary Danko in San Francisco, he would return to his roots and create exquisite seasonal cuisine designed to pair well with SIMI's acclaimed wines. He pairs this salad with SIMI Sonoma County Chardonnay
Categories: Salads, Vegetables, Vegetarian
Step 1
1 • Meyer lemon • juiced
• zest from 1 Meyer lemon
1/2 • Orange • juiced
1 tbsp • Honey
• Salt
• Black pepper
1/2 cup • Extra-virgin olive oil
For the Vinaigrette: In a small bowl, whisk together the juices of meyer lemon and orange, zest, honey, salt, pepper.

Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
Step 2
125 g • Sugar
125 g • Almond flour
75 g • AP flour
30 g • Cocoa powder
100 g • Butter • melted
10 g • Salt
For the Edible Dirt: Mix all ingredients together. bake in oven for 15 mins. (325 w/convection) Cool, then grind in robotcoupe
Step 3
1 bunch • Red beets
1 bunch • Golden beets
1 tbsp • Olive oil
2 • Avocados
Salt to taste
1 • Lemon • juiced
Preheat oven to 425F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1/8 pieces. Set aside.

Take flesh out of avocado and puree smooth with lemon juice and season to taste. Put in squeeze bottle.
Step 4
2 • Scallions
1 tsp • Olive oil
3 oz • 3 oz Cowgirl Creamery Capriago
1 bunch • Watercress
Coat scallions with olive oil. Grill until charred. Cool and cut into inch pieces.

Take rind off cheese and cut inch cubes
Step 5
Put beets in bowl and drizzle vinaigrette on. Let marinate for 10-15 mins. Place about 1 oz edible “dirt” on plate in a line. Randomly place beets on top of “dirt”. Randomly place scallions around as well. Put cheese around as well keeping the whole placement of all items following line.

Lay some watercress leaves on top of everything. Then squeeze avocado puree into round dollops beside the salad randomly. Drizzle some of the vinaigrette over everything.


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