Cook Along with Chef Deniz: Caramelized Beet Salad with Pomegranate and Goat Cheese Truffles

December 10, 2020

Cook Along with Chef Deniz: Caramelized Beet Salad with Pomegranate and Goat Cheese Truffles

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

By Chef Deniz Tarakcioglu

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.

Prep Time: 15 minutes

Cook time: 20 minutes

Yield: 2 servings




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