Posted: Aug 12, 2013 5:35 PM by Faye DeHoff
Updated: Aug 12, 2013 5:42 PM
TUCSON - In today's Let's Make a Meal segment, Chef Russel Michel from La Paloma Resort's Azul Restaurant made a very special salad.
Here's his recipe for 'Vanilla-poached gold beet and strawberry salad.'
6 oz Lettuce blend
6 oz Vanilla poached gold beets
8 each Strawberries
3 oz Chile spiced pistachios
5 oz Strawberry Balsamic Vinaigrette
½ gallon Water
2 each Large Gold Beets
1 each Vanilla bean
Place whole beets in water with vanilla bean in a sauce pot. Bring to a boil allowing simmering until tender. Approximately 45 minutes. Allow cooling then peel the beets with a paper towel and a touch of water to release the skins. Slice thinly for plating.
Chile Spiced Pistachios
3 oz Pistachios
1 oz Honey
¼ tsp. Chili Powder
1 tsp Sugar
Toss in nuts in honey and chili powder. Place in a 300 degree oven for approximately 8 minutes or until golden brown. Remove from heat adding the sugar and salt tossing in a bowl and set aside.
Strawberry Balsamic Dressing
1 basket Strawberries, stems removed
1 each Shallots, chopped
1 tbls Dijon Mustard
½ cups Water
2 cups 75/25 Blended Oil
½ cup White Balsamic
To Taste Salt and Black Pepper
Place the shallots, vinegar, and mustard in a blender. Blend oil slowly into mixture adding water as necessary to maintain fluidity. Once oil is fully incorporated add the strawberries and remaining water. Season with salt and pepper to taste.
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