Smoked Salmon And Beets

( Yields 4 Por­tions )

LuxeGetaways - - Culinary -

Pro­ce­dure

Red Beets: Put ev­ery­thing to­gether in a pot and sim­mer un­til ten­der for about 20 min­utes. Af­ter, strain, cool down and cut into quar­ters. Re­serve in fridge un­til cold.

Yel­low Beets: Put ev­ery­thing to­gether in a pot and sim­mer un­til ten­der for about 20 min­utes. Af­ter, strain, cool down and cut into quar­ters. Re­serve in fridge un­til cold.

Goat Cheese: Mix goat cheese and heavy cream with a whisk in a bowl un­til creamy. Then add sea­son­ing and chopped herbs. Re­serve in fridge un­til cold.

Herb Vinai­grette: In a bowl, whisk to­gether oil, vine­gar, honey and mus­tard. Af­ter all is in­cor­po­rated, add the sea­son­ing and herbs.

Smoked Salmon: Take the sliced salmon and cut in half. Af­ter, peel off the slices and make lit­tle rolls like a "rose". Re­serve in fridge.

Plat­ing:

1. Start by nicely spread­ing about a ta­ble­spoon of the goat cheese mix­ture on the bottom of the plate.

2. In a bowl, mix both of the beets with a small por­tion of the herb vinai­grette and toss to coat. Then, ar­range on the top of the goat cheese mix. 3. Now, you can ar­range the smoked salmon "rosettes" in be­tween, and around the beets.

4. Fi­nally, you can top off the dish with just a lit­tle mixed baby greens, and then driz­zle some of the herb vinai­grette on top of your salad.

5. Serve with a side of toast points. You can use sour­dough, or any bread you en­joy.

© Can Stock Photo Inc. / mar­gouil­lat Com­po­nents: Smoked Salmon (sliced) Baby Red Beets Baby Yel­low Beets Goat Cheese Toast Points (Sour­dough) Herb Vi­nai­grette Baby Mixed Greens Baby Red Beets In­gre­di­ents: Baby Red Beets 8 Pieces Wa­ter 2 Cups...

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