Chef Mark Shoopman ushers in the fall season with a roasted beet salad with pumpkin vinaigrette. Enjoy!
Roasted Golden Beet Salad with Pumpkin Vinaigrette
By Certified Executive Chef Mark Shoopman, CEC, CFBE
2 cups Romaine lettuce hearts, cut chiffonade style
1 cup Baby spinach leaves
1 cup Mesclyn greens
1 cup Roasted beets, recipe follow
½ cup Zucchini squash, diced
½ cup Cherry tomato, sliced
½ cup Mushrooms, sliced or quartered
¼ cup Sundried cranberries
¼ cup Toasted pumpkin seeds
½ cup Stilton cheese crumbles, can substitute your favorite blue or Feta cheese
¼ cup Diced sweet apples
Pumpkin Vinaigrette Dressing Ingredients;
6 tablespoons Pumpkin pie mix puree, canned – LIBBYS BRAND. This one has seasonings in it already. This works much nicer than just the canned pumpkin puree.
3 tablespoons Cider vinegar
1 each Garlic clove, minced or mashed
1 teaspoon FRESH lemon juice
3 tablespoons Real maple syrup
To Taste Kosher or sea salt
To Taste Freshly ground black pepper
¼ cup Extra virgin olive oil
Prepare Pumpkin Vinaigrette Dressing…
Finely mince or mash the clove of Garlic. Whisk the garlic with the cider vinegar. Add the pumpkin puree, maple syrup, salt and pepper and whisk until mixed well. Add the olive oil in a slow drizzle while whisking briskly until incorporated. Whisk in the lemon juice and chill.
In a large chilled bowl add the greens and all of the other salad ingredients with the exception of the beets and pumpkin seeds. Toss lovingly with the chilled dressing. On a festive salad plates, mound a generous portion of the salad and top with the roasted beets and pumpkin seeds.
CELEBRATE THE SEASON!
* To roast beets, cut off the tops clean and dry, drizzle with olive oil and lightly salt them. Wrap in a foil pouch and bake 30 minutes for small beets and up to an hour for large ones, in a 375* oven until tender. Let cool a minute and carefully peel away the skin and keep warm for service. Right before service, slice or dice them. They taste great warm on the chilled salad!