CinCin’s executive chef Andrew Richardson started his career as a sous chef and over the years has gained international expertise. He visits CTV Morning Live to show how to make a refreshing beet salad.

Salad of golden and Chioggia beets with ricotta, orange vinaigrette, green olives, naturally grown salad leaves and edible blossoms

Serves 4

 

Ingredients:

  • 1 kg golden beets (about 4 medium-sized)
  • 1 kg Chioggia beets (candy cane, red or pink beets. About 4 medium-sized)

 

Beetroot cooking liquid:

  • 1 L water
  • 200 mLwhite wine vinegar
  • 40 g castor sugar
  • 15 g salt
  • Orange vinaigrette (recipe below)
  • Olive oil
  • 100 g green olives
  • 250 g ricotta cheese
  • Small handful of naturally grown salad leaves, per plate
  • 6 edible blossoms per plate (nasturtium, bachelor buttons, carnations etc.)
  • Sea salt and  black pepper

 

Orange Vinaigrette:

  • 380 mL freshly squeezed orange juice
  • 30 mL sherry vinegar
  • 30 mL extra virgin olive oil
  • Sugar, sea salt and freshly ground black pepper

 

Method:

Beetroot cooking liquor / cooking beets

Place the beets in a large pan. Mix together all of the remaining ingredients and pour over the beets. The beets should be totally covered by the liquid. If necessary, double the liquid recipe in order to cover the beets.

Cover the beets and liquid with a piece of parchment paper. Bring to a boil, turn down to a simmer and cook gently until the beets can be easily pierced with the point of a knife and are floating on the top of the liquid. Remove from heat and allow the beets to cool in the liquid. For best results, store the beets in the liquid.

Peel the beets and slice finely using either a mandolin or a sharp knife.

 

Salad

Remove the stones from the olives and gently tear in half. Clean the salad leaves in cold water and spin dry. Clean the blossoms gently with a damp cloth.

 

Orange Vinaigrette

Place the orange juice in a pan and reduce to 90mL by ¾). Allow to cool. Stir in the remaining ingredients.

 

To serve:

Place the beets on a flat plate in a circle, slightly overlapping. Alternate between the golden and the Chioggia beets.

Dress the beets with the orange vinaigrette (about 2 tablespoons) and drizzle with a little olive oil. Season with sea salt and freshly ground black pepper. Sprinkle green olives and ricotta cheese.

Neatly place the salad leaves over the beets and then place the edible blossoms on top of that. Enjoy!

 

Summer blossoms (cocktail)

Ingredients:

  • 1 Grey Goose Citron
  • 0.5 oz Aperol
  • 0.5 oz lemon juice
  • 0.5 oz orange blossom water
  • 0.25 St. Germain
  • A dash of Fee Brothers Lemon Bitter

 

Method:

Build in a Boston Shaker. Add ice and shake. Fine strain into a cocktail glass. Garnish with an edible flower. Enjoy!