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

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.