Red Beet Salad
When Fabrizio Aielli, was the owner-chef of Teatro Goldoni, this recipe was one of his most popular appetizers. It's easily made. So though he and his wife Ingrid have moved down to Miami, he left it behind for us.
Serves four.
2 whole red beets
2 ounces dried cranberries
5 ounces French beans
6 ounces goat cheese
Wrap whole beets in aluminum foil and roast for approximately one hour or until soft. Boil French beans for approximately two minutes. Cut beets into pieces. Put beets, cranberries and French beans in bowl.
For the dressing:
2 cups pomegranate juice
1 cup orange juice
1 cup balsamic vinegar
1/2 cup sugar
1 tablespoon olive oil
Salt and pepper
Boil pomegranate juice, orange juice, balsamic vinegar and sugar together until reduced by half, then let cool. Once cooled, add olive oil, salt and pepper.
Mix dressing in with salad and add goat cheese, roughly crumbled.
This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.