News 4 Cooks

Jun 19, 2013 9:04 AM

Chef Carlos from North makes Heirloom Beet Salad

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

Procedures:

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.

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