Executive Chef Chef Quang Dang shares the recipe for this brilliant and nutrient-packed salad which he serves at Araxi Restaurant and Oyster Bar in Whistler.
Serves 6
For the Beets:
3 lbs beets, mixed colours without tops
2 tbsp olive oil
1 bunch fresh thyme
Salt, to taste
Separate the beets into their individual colours. Wrap the yellow beets together in tinfoil with a splash of olive oil, thyme and seasoning. Repeat with the other colours. Place the foil packages on a baking sheet. Bake at 350°F for 45 minutes or until cooked through. To test for doneness, poke the beet with a small pairing knife. The knife should slide through with ease. Once cooked, remove the beets from the foil and let cool to room temperature. Remove the skin and cut into rounds or wedges. Store in a separate container to prevent the colours from bleeding into one another.
For the Cheese:
2 cups farmhouse chèvre
2 tbsp whipping cream
2 tbsp fine ground black pepper
In a mixing bowl, whisk together all ingredients. Store in the fridge in an airtight container until required for assembly.
For the Fine Herb Vinaigrette:
1 bunch fresh tarragon
1 bunch fresh dill
1 bunch fresh thyme
1 bunch fresh Italian parsley
1 bunch fresh chervil
3 tbsp olive oil
2 tbsp white wine vinegar
1 piece shallot, julienne
1 tbsp Dijon mustard
2 tsp black pepper
1 tsp sugar
1 tsp salt
In a high-speed blender, add all ingredients except the oil. Blend until you have a smooth green pureé. Slowly drizzle the olive oil in until you have a creamy vinaigrette.
To Assemble
Lay out beets on a platter. Drizzle with the vinaigrette. Top with small scoops of the chèvre mix. If desired, garnish with shaved beets, fresh picked herbs and/or edible flowers.
