HomeRecipesCook Along with Chef Deniz: Caramelized Beet Salad with Pomegranate and Goat Cheese Truffles
Cook Along with Chef Deniz: Caramelized Beet Salad with Pomegranate and Goat Cheese Truffles
December 10, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight we are cooking up another local lovers menu - featuring delicious ingredients from Langley. A big thank you to our sponsors; Tourism Langley.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
Caramelized Beet Salad with Pomegranate and Goat Cheese Truffles, and Sunflower and Honey Lemon Vinaigrette
Caramelized Beet Salad with Pomegranate and Goat Cheese Truffles, and Sunflower and Honey Lemon Vinaigrette
By Chef Deniz Tarakcioglu
December 10th, 2020
Ingredients:
2 large red beets
1/2 pomegranate, seeded
200mL fresh goat’s cheese
10mL fennel seeds
10mL cracked coriander seeds
10mL smoked paprika
10mL sumac
10mL poppy seeds
50mL pomegranate molasses
3 green onion, sliced
1 lemon, zested and juiced
20mL honey
20mL Well Seasoned olive oil
Instructions:
Preheat your oven to 400F. Wrap the beets in aluminium foil and roast until tender when pierced with a knife. Peel, cut into desired size and keep warm.
Roll the goat’s cheese into 1/2inch balls in radius. Toss them in different spices mentioned above.In a small bowl, whisk lemon juice and zest, honey, olive oil with a pinch of salt.
In a medium sized pan sauté the beets until nicely caramelized, deglaze its pomegranate molasses and reduce until thick and shiny. Toss the beets in the dressing and transfer on a plate.
Garnish with truffles, green onions and pomegranate seeds.
