DRUM “BEET” SALAD

Jun 19, 2020All Recipes

#beets #drumbeetsalad #junkanoo #dininginparadise #beetsalad #earthmadekitchen #salad #goatcheese #bahamastourism #islandgurlfoods

Drum “Beet” Salad

I love the earthy flavor of beets as much as I enjoy the rhythm of

the goat skin drums at The Bahamas world renowned Junkanoo

Festivals. In this recipe, I use a combination of fresh red and

naturally sweet golden beets complemented with Mango Passion

Vinaigrette.

Serves 10

INGREDIENTS

8 medium golden beets, stems removed

4 medium red beets, stems removed

3 Tbsp olive oil

3 sprigs fresh thyme

Salt and pepper to taste

1 cup (250 mL) coconut shavings

or rings,

1/4 cup (60 mL) confectioner’s

(icing) sugar

2 Tbsp (30 mL) canola oil

3 heads frisée torn, tough outer stems

removed (boston or green lettuce optional)

3 cups (750 mL) mandarin orange slices

1 cup (250 mL) fresh pomegranate

seeds

1 cup (250 mL) chèvre (goat’s

milk cheese) balls

1/4 cup (60 mL) diced fresh

Italian parsley

1 cup (250 mL) Mango Passion

Vinaigrette (see recipe)

1. Preheat the oven to 400°F (200˚C).

2. Wash and keep golden and red beets separate; place onto two 8-inch (20 cm) square baking dish.

3. Add 1 cup (250 mL) water, olive oil and thyme sprigs to each pan and season with salt and pepper. Cover with foil and bake in the oven until beets are tender when pierced

with a knife, about 45 minutes.

4. Line a baking sheet with parchment paper. Remove beets and set aside on the baking sheets. Let cool enough to handle. Peel and discard the outer layers (keep beets separated as the red beets will stain the golden beets). Cut, the beets into desired shapes (wedges, large dice or julienned) and set aside in a bowl (This can be done a day ahead and kept refrigerated.)

5. In a small glass bowl, toss coconut with sugar and canola oil to caramelize for a hint of sweetness (optional). Heat a skillet over medium heat and add the coconut rings. Cook on both sides until caramelized, about 1–2 minutes per side. Set aside.

6. Wash and dry frisée and divide over plates. Position beets, orange slices, pomegranate, coconut and goat cheese balls on the plate.

Garnish with parsley then drizzle with Mango Passion Vinaigrette. Serve at once.

Mango Passion Vinaigrette

Here’s a taste of The Bahamas. Toss or drizzle this vinaigrette over

salads for a citrusy taste with nuances of passion fruit.

Makes 3 3/4 cups (940 mL)

INGREDIENTS

1 cup (250 mL) frozen mango

punch concentrate

1 cup (250 mL) orange

juice

Juice of 1 lemon

1/4 cup (60 mL) frozen strawberries

1 Tbsp (15 mL) red wine vinegar

2 Tbsp (30 mL) Dijon mustard

1/4 tsp (1 mL) salt + extra to taste

1/4 tsp (1 mL) freshly ground black

pepper + extra to taste

1/4 cup (60 mL) extra virgin olive oil

1. In the bowl of a food processor or blender, combine all

ingredients (except oil) and purée. While motor is running,

slowly pour in olive oil.

2. Season to taste with salt and pepper.

3. Store in sterilized glass jars and refrigerate for up to 2 weeks.

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