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
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.