Jun 19, 2013 9:04 AM
TUCSON - Executive Chef Carlos Calderon from North Italian Farmhouse stopped by the News 4 studio to show us how to make Heriloom Beets.
Here is what you need:
Roasted Beets (striped or golden, not red), 1portion (4 ounces)
Arugula, 1 oz
White Balsalmic Vinaigrette, 1.5 floz
Apples (sliced 1/16" thick to order), 10 slices
Lemon Crème Fraiche,1 floz
Candied Hazelnuts (crushed), 1 tbsp
Ricotta Salada (microplaned), 4 strokes
1. In a large mixing bowl place beets, arugula, vinaigrette & apples-mix until well incorporated.
2. Spoon crème fraiche down center of plate.
3. Place salad mixture down center of crème fraiche, top with hazelnuts & ricotta salada.