Cherry Beets Salad with Goat Cheese & Candied Walnut
by Chef Seung Min of La Habra, CA.
INGREDIENTS
- 1 ea. medium Red Beet (steamed & quarter cut)
- 1 cup Montmorency Cherry concentrate
- 2 tbs. Montmorency Cherry *Gastrique (*1 cup concentrate, ½ cup sugar and reduce by half)
- 2 sprigs Dill (chopped)
- 1 ea. Shallot (chopped)
- 1 ea. Orange
- 3 tbs. Goat Cheese
- Radish (thinly sliced)
- 4 ea. Candied Walnuts
DIRECTIONS
- Add steamed and cleaned red beets in Montmorency cherry concentrate and let them rest for 1 day in refrigerator.
- Drizzle cherry gastrique on the beets and sprinkle shallot and dill on the top.
- Decorate your masterpiece with all the ingredients.
Learn more about Chef Seung Min at his Chef’s Roll Profile.
