Support Local Journalism. Join Riverfront Times Press Club.

Thursday, April 11, 2013

Vino Nadoz's Roasted Golden Beet Salad: A Recipe from Chris DiMercurio

Posted By on Thu, Apr 11, 2013 at 11:00 AM

This is part three of Gut Check's Chef's Choice profile of Chris DiMercurio of Vino Nadoz. Read part one, a profile of DiMercurio, here. Read part two, a Q & A with DiMercurio, here.

The roasted golden beet salad at Vino Nadoz | Beth Clauss
  • The roasted golden beet salad at Vino Nadoz | Beth Clauss

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.

See Also: - Chris DiMercurio of Vino Nadoz Wants You to Trust Him - Loving Pig's Face and Learning to Leave His Roast Chicken Alone: A Q&A with Vino Nadoz's Chris DiMercurio

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.

Tags: ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

Read the Digital Print Issue

July 28, 2021

View more issues


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2021 Riverfront Times

Website powered by Foundation