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(BOSTON, MA) – Don’t beat yourself up anymore because the Burtons Grill’s Beet Summer Salad is back! Denise Baron, the Executive Chef for Burtons, says she is bringing the coveted dish back for the fall as she knows it is a seasonal favorite of patrons. The dish is prepared with tender beets, creamy goat cheese, and topped with a mustard vinaigrette.Not only will your mouth be happy, your insides will too, as beets are universally known as “nutritional powerhouses”
To get the full summertime experience, bring your Beet Salad outside to Burtons patio while the good weather is still gracing us with its presence. Pair the salad with a sinfully sweet cocktail, such as the Kiwi Cucumber Martini ($9) to top it off.
Chef Baron has graced us with her recipe to create at home by following her instructions below:
Ingredients:
4 oz. (heaping 1/2cup) Beets, Roasted, Diced ¼” x ¼”
1 ½ Goat Cheese, Pattied
1 ½ oz Borretane Onions, Chopped
1 Tbsp Candied Walnuts, Chopped
½ oz Spectra Mix
½ oz + 1 Tbsp Mustard Vinaigrette
Directions:
1. Using ring mold, place beets in bottom and gently press down with back of spoon to make compact.
2. Place goat cheese ring on top of beets.
3. Evenly place chopped onions on top of goat cheese for complete coverage.
4. Evenly place nuts over top of onions.
5. Mix spectra mix with mustard vinaigrette and place on top of walnuts emphasizing height. Place a few spectra around the plate in the dead space.
6. Drizzle 1 Tbsp of Mustard vinaigrette on plate.
7. Garnish at table with fresh ground black pepper.
Photo:
http://www.prlog.org/
