Spice Roasted Beet Salad With Candied Hazelnuts, Goji Berries, And Creamy Goat Cheese Vinaigrette

Recipe by Gregory Gourdet, Executive Chef at Saucebox

FOR THE BEETS

16 oz. Red beets
16 oz. Golden beets
6 pieces Cinnamon stick
6 pieces Star anise
2 Dried Thai chilis
16 Cardamon pods
2 T. Salt
4 oz. Water
1 T. Salt

Wash beets. In two small ovenproof dishes, roast beets with half of spices, salt and water in each container, covered with aluminum foil. Roast at 375F degrees until tender, about one hour depending on size of beets. Once cooled, peel beets by rubbing peels off with paper towels. Cut beets into wedges.

FOR THE CANDIED HAZELNUTS

2 C. Hazelnuts
2 C. Sugar
2 T. Crushed Thai chili
2 T. Sea salt

Roast hazelnuts in a 425F degree oven for 10 - 15 minutes or until the skins become dry. Once cooled, rub nuts between a towel to remove skins. Place sugar in a sauté pan, melt sugar over very low heat until dark golden brown. Do not stir sugar. Move pan around to make sure sugar is melting evenly. Once sugar is melted add hazelnuts, salt and chili. Stir to combine with a dry rubber spatula. Once all mixed, transfer to a plate to cool at room temperature. Once cooled, chop brittle into little pieces with a heavy knife. Puree first three ingredients in a blender. Drizzle in olive oil. Add a little water if necessary to achieve a creamy, sauce-like consistency.

FOR THE DRESSING

8 oz. Goat cheese
2 oz. Rice wine vinegar
1 T. Salt
2 oz. Olive oil

Puree first three ingredients in a blender. Drizzle in olive oil. Add a little water if necessary to achieve a creamy, sauce-like consistency.

FOR THE DRESSING

Scallions, sliced, for sprinkling
Red jalapeño, sliced thin, to taste
Cilantro, whole leaves
Red wine vinegar
Olive oil
Sea salt
1 C. Celery ribs, sliced
1 C. Romaine lettuce, ribs only, no leaves, sliced
Goji berries for sprinkling
Crystallized ginger for sprinkling

TO PLATE

Place beets in two bowls, add celery and romaine to bowl of yellow beets. Season beets with salt, a little vinegar and a little olive oil. On a serving plate, drizzle goat cheese vinaigrette. Place yellow beets, celery and romaine on plate, follow with red beets. Garnish salad with scallions, goji berries, crystalized ginger, hazelnut brittle, a few jalapeño slices and cilantro. Drizzle with a little more goat cheese vinaigrette and a bit more olive oil and sea salt.