RECIPE COURTESY OF CHEF LEE ANDERSON
IMAGES BY BARRY FRANKEL PHOTOGRAPHY
Scattered arugula leaves – Kumu Farms
1 radish, thinly sliced (mandolin preferred) – Kumu Farms
4 strawberries, quartered
12 blueberries, halved
1 red beet, roasted and cut into wedges – Aina Lani Farms
1 yellow beet, roasted and cut into wedges –
Aina Lani Farms
½ cup goat cheese, placed in a piping bag or zip lock bag – Surfing Goat Dairy
Micro greens – Fresh Island Herbs
Blood orange olive oil, to taste
Kosher salt and pepper
Wash the beets, coat with olive oil and kosher salt, and wrap in foil. Place beets in a 350-degree oven for 40 minutes to an hour, depending on the size of the beets. Roast until they can be easily pierced with a toothpick or skewer. Allow the beets to cool and then cut into quarters and set aside. When you are ready to plate the salad, rub the beets with the blood orange olive oil.
The idea of this salad is to present it in a new, fresh way. Think beyond the traditional salad and look at the plate as a canvas upon which to create your own work of art. Place 4 or 5 wedges of beets around the plate in a haphazard pattern. Sprinkle the beets with a little
salt and pepper. Now place the radish slices, strawberry quarters, and blueberry halves in the same random way. Using a piping bag, pipe 5 or 6 bean-size peaks of goat cheese around the plate. Top those peaks with micro greens and then add arugula leaves to fill in any of the empty spaces.
Now, you are your own artist. If you’re having a party, your guests will be wowed by this salad.