Chris DiMercurio nearly walked away from cooking after a miserable experience at a corporate hotel chain. His wife reminded him that cooking was his passion, and now diners can experience his food at Vino Nadoz (16 the Boulevard, Richmond Heights; 314-726-0400).
Although dishes like this roasted golden beet salad may seem daunting, DiMercurio says that each step is quite simple. He suggests breaking down each part of the recipe and preparing some components ahead of time to make plating painless.
Roasted Golden Beet Salad
Makes two salads
4 golden beets, roasted and diced 1 bunch mint, roughly chopped ¼ cup pistachios, roasted and crushed 1½ cups micro greens or spring mix 2 oz soft chevre-style goat cheese ½ cup heavy cream ½ bunch parsley, rough chopped 1 tsp leaves of fresh thyme 2 tbsp olive oil 1 tbsp shallot, minced 1 clove garlic, minced 1 tbsp sherry vinegar
1. Prepare the goat cheese by whipping the cheese with the heavy cream until smooth and then folding in the chopped parsley and thyme leaves.
2. Prepare the vinaigrette by combining the sherry vinegar with the garlic and shallots and whisking in the olive oil. Season with kosher salt and freshly ground pepper.
3. In a bowl toss the beets, fresh mint and micro greens with the vinaigrette. Smear the goat cheese with the back of a spoon on each plate. op with the salad mixture and a sprinkle of crushed pistachios.
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