Market Fresh
Mama Ricotta’s
Tom Dyrness, executive chef of Frank
Scibelli’s Mama Ricotta’s, has created
a delicious spring beet salad. Sourcing
locally, he uses Goat Lady Dairy goat
cheese to pair with the earthiness of
the roasted beets.
ROASTED BEET & ARUGULA SALAD
WITH GOAT CHEESE CROSTINI
Beet Marinade:
½ cup balsamic vinegar
½ cup red wine vinegar
1 cup olive oil
Salt and pepper, to taste
In a medium bowl, combine both vinegars, salt and pepper. Slowly whisk in
oil and set aside.
Roasted Beets:
4 pounds baby red beets, washed
and dried
⅛ cup salt
⅛ cup black pepper
¼ cup olive oil
Preheat oven to 350 degrees.
44
PEACHY