Golden Beet Salad with Fennel, Radish Shoots, Dates, Almonds & Gorgonzola Cream

 

I got the inspiration for this salad at Roadhouse in Davenport, Ca. Just a few miles from us here in Santa Cruz. It’s a gorgeous drive along the coast highway through the organic farms and vinyards. If your ever in this area here’s a great article listing some of our favorite places eat at and visit.

 

Golden Beet Salad
by Kelly Sterling

Method for the beets

6 small beets (any color)
2 cups water
1/4 cup organic sugar
1/4 cup rice wine vinegar
Zest from 1/2 tangerine or orange (use a vegetable peeler to slice off large strips)
pinch of sea salt

Combine all the ingredients into a small sauce pan, bring to a boil then reduce heat to a simmer. Cook until tender, about 40 minutes or so. When cool enough to handle, rub the skins off using paper towels. Slice and set aside.

 

Method for the Gorgonzola cream

4 ounces good quality gorgonzola (I used an Italian gorgonzola)
1/3 cup whole milk
pinch sea salt/ground black pepper

Using a mixer or blender, combine all ingredients and process until smooth and pourable but not runny. Depending on the softness of your cheese, you may need to + or – the amount of milk to get the right consistancy.

 

To assemble (mix quantities to your liking)

Reserved beets (from above)
Shaved Fennel (use a mandolin or vegetable peeler)
Radish sprouts or Arugula
Fresh Dates, chopped
Sliced almonds, toasted
Preserved Lemon Vinaigrette
Gorgonzola cream

You can plate this individually or on one large platter. Pool some of the Gorgonzola cream on the bottom of the plate. Toss together the beets, fennel, dates and radish sprouts with some of the vinaigrette and a small pinch of salt and pepper, place on top of the cream, sprinkle on the almonds. Serve immediately.

 

 

 

15 Responses to “Golden Beet Salad with Fennel, Radish Shoots, Dates, Almonds & Gorgonzola Cream”

  1. It’s beautiful. Delicious. No, beautifully delicious.

  2. that looks so very good!I love fresh beets.

  3. It kills me to keep seeing beautiful pictures like this and not be able to find the ingredients. Frankly, I’ve never even heard of radish shoots (although garlic scapes were new to me until recently too), and I have NEVER come across golden (or rainbow) beets anywhere. :(

    You lost me with the gorgonzola (ewwww), but this looks so pretty, I’ll definitely have to improvise and try a similar version soon. OK, now I have to follow your link to check out the preserved lemon vinaigrette. That sounds awesome! Thanks.

    • Hi Chris, thanks for the comments! Cooking is all about improvising and making things into what you love. I’m very fortunate to be here in California – we have access to so many beautiful (and new) ingredients. If you don’t have golden beets, use red beets. Instead of radish shoots, use Arugula or another favorite leafy green – If you hate Gorgonzola use goat cheese – or simply leave it out altogether! It’ll be great without it – especially with the preserved lemon vinaigrette.

  4. Kelly,
    This looks like the best combination
    of tastes ever. So many umami flavors in one dish. Would you please make this one for us to share so I can come right over and swoon/ gobble it up! Wow, I’m giddy.

  5. I actually love the combination of beets and roquefort, so the gorgonzola cream sounds like a wonderful combination. I have all the ingredients already except for the sprouts and rice vinegar (and my beets are red.) I think I’ll just use the beet greens instead of sprouts, they have a nice sweet taste, and try subbing champagne vinegar for the rice vinegar. Thanks for another great one, Kelly – simple, too!

  6. What a beautiful dish! I love the idea of Gorgonzola cream.

  7. that’s one gorgeous food photograph; abstractly arranged yet it looks dynamically balanced

  8. Wow, This looks so beautiful, love the pics. would you care to share the ingredient? Nice blog :)

  9. I love your recipes Kelly. How do we go about printing them out? I can’t find a print button and they do not seem copy friendly. Help.

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