Where has the summer gone? Although it’s still 100 degrees outside here in Dallas, Labor Day and the fall season are just around the corner. Before we officially say goodbye to summer, we’ve asked one of our favorite chefs and cooking demonstrator during Market, Kent Rathbun of Abacus, to dish out one of his favorite summer recipes.
 
If you try the recipe, let us know in the comments section how it turned out. Enjoy!

Summer Beet and Local Goat Cheese Salad
 


Ingredients:

FOR THE DRESSING
1/2 cup buttermilk
1/2 cup sour cream
1 each lemon, juiced and zested
2 teaspoons cracked black pepper

FOR THE BEET OIL
2 ounces red beets, peeled
4 ounces olive oil
1 teaspoon kosher salt

FOR THE BASIL OIL
8 basil leaves
8 spinach leaves, washed
4 ounces olive oil
1 teaspoon kosher salt

FOR THE SALAD
2 pounds baby red beets, washed, roasted, peeled and quartered
2 pounds baby golden beets, washed, roasted and peeled and quartered
6 ounces lemon buttermilk dressing , see recipe
16 pieces yellow beet chips, sliced paper thin and baked on a silicone baking sheet at 200 degrees until crisp
8 ounces creamy goat cheese, crumbled
2 tablespoons basil leaves, chiffonade
4 ounces micro greens, washed and dried
2 ounces beet oil, see recipe
2 ounces basil oil, see recipe

Method:

FOR THE DRESSING
In a mixing bowl mix buttermilk, sour cream, lemon juice, lemon zest and cracked black pepper. Set aside.

FOR THE BEET OIL
In a blender, blend together beets, olive oil and kosher salt until smooth. Store in squeeze bottle.

FOR THE BASIL OIL
In a blender, blend together basil leaves, spinach leaves, olive oil and kosher salt until smooth.

FOR THE SALAD
1. In a mixing bowl mix red beets, golden beets, buttermilk dressing, goat cheese and chiffonade basil until all the beets are coated well.
2. Using a round or square mold (about two inched in diameter) equally mold out mixture on chilled plates about two inches high.
3. In a small mixing bowl dress the micro greens with a small amount of beet oil and basil oil.
4. Garnish the top of the salad with dried beet chips and equal parts of the micro greens.
5. Garnish the plates by dropping small drops of beet and basil oil around the salad on the plate. Serve and enjoy.