Cyrano's (603 East Lockwood Avenue, Webster Groves; 314-963-3232) is conveniently located a stone's throw from the Webster Groves Farmers' Market. Understandably, much of the restaurant's fare is composed of local ingredients that traveled but a few feet from local vendors to our plates. Chef Mike Johnson's been known to take much of what's left after the market closes each week off the vendors' hands, shaping his weekly specials around what extra fresh produce he's picked up.
When he shared his recipe for a beet salad with us, he went so far as to include which local vendor provided each of the ingredients. So if you'd like to duplicate the savory salad at home, you can pick up your supplies in one quick stop at the Webster Market. Of course, if you make it that far, you'll likely be tempted to walk a few extra feet and have Johnson make one for you, instead.
Webster Groves Farmer's Market Beet Salad with Truffled Goat Cheese
6 oz. beets (Sunny Creek Farm) 4 oz. goat cheese (Baetje Farms) 1 Tablespoon truffle oil 1 Tablespoon chives (Duda- Lang Farm) 3 Tablespoons mixed nuts (Grandma's nuts) 1 cup mixed greens (Veggie Boy Produce)
For the dressing: 1 Tablespoon sherry vinegar 1 1/2 Tablespoons extra virgin olive oil salt and pepper
Roast washed and destemmed beets whole in 375 degree oven for approx 20-40 minutes or until knife tender (size of the beet has everything to do with cooking time). Beets can also be simmered in salted water for the same result.
Allow to cool and then peel. The skin will rub off easily with paper towel.
Cut beets into uniform cubes.
Mix the fresh goat cheese with the truffle oil (leave cheese at room temp for a few minutes to soften).
Toast nuts for 10 minutes in same oven with beets.
Whisk together vinaigrette; set aside.
Arrange the beets in the center of a cold plate (you can use a simple mold to shape), top with goat cheese, arrange mixed greens and nuts around the beet/cheese center and drizzle with sherry vinaigrette.
Finish with chopped chives.