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Summer Beet Salad

John Bubala - Timo
Chicago, Il

Chef demonstration

  • walnuts
  • butter
  • sugar
  • cayenne
  • thyme
  • Sundried cherries
  • Olive oil
  • sherry vinegar
  • onion
  • herbs of oregano, thyme or rosemary
  • Beets (red)
  • Arugula
  • Mozzarella cheese cubes (soft and moist)
  1. Cube beets and bake in a 250 degree oven for 1 1/2 hours.
  2. Pan roast walnuts on low heat with butter, sugar, cayenne and thyme added. Until golden brown.
  3. Reconstitute dried cherries briefly in hot water, then chop and set aside
  4. Make vinaigrette using olive oil; sherry vinegar, the sundried cherries; onion with herbs of oregano, thyme or rosemary.
  5. Combine all ingredients except dressing and arugula. This part of the salad can be made ahead. When ready to serve, add arugula and dress with the vinaigrette. Lightly add salt/pepper to taste.

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