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| Executive Chef Jimmy Reale Carolina Crossroads Restaurant |
My husband and I loved every dish Chef Reale put in front of
us. I am especially fond of beets, so I
was particularly excited to see a roasted beet salad on the menu. If I see beets on a fine dining menu, you
can pretty much bet that I will order them because I rarely do anything with
the root vegetable at home. Will is not
really a fan of beets, or at least that is what he thought until he tasted Chef
Reale’s Roasted Beet Salad, which is currently being offered as an appetizer on
the spring menu.
Several times a week, you will find Executive Chef Jimmy
Reale at the local farmer’s market. His menus reflect his desire to provide
light, fresh, flavorful dishes in which he can access and use local products.
He also aspires to infuse Southern dishes with his Lebanese-Italian heritage,
describing them as “distinctly Southern with Mediterranean undertones.”
I think that is apparent with his roasted beet salad
recipe, which he is so kindly sharing with us today.
Hillsborough
Goat Cheese, Broken Vinaigrette
Executive Chef Jimmy Reale
From the Kitchen of Carolina Crossroads
Serves 4
Ingredients
4ea Baby Red Beets
4ea Baby Yellow Beets
15ea Sprigs of fresh Thyme
1ea Blood Oranges, Peeled and cut into
segments
1ea 5x5 piece of Lavash
Extra Virgin
Olive Oil
2 ½ c Micro Greens
2 oz Goat Cheese
Broken
Vinaigrette
1c Balsamic Vinegar
1/4c Sugar
1 c Fresh Basil
¾ c Neutral Oil
Method
1.
Place thyme in
two separate small pans and place the red beets in one and yellow beets in the
other. Drizzle the beets with a tablespoon of extra virgin olive oil and
salt& pepper. Roast in a 325 degree oven for 25-30 minutes or until tender.
Once they have cooled off, remove the skins and cut into pieces being sure to
keep red and yellow beets separate.
2.
Cut the lavash
into four pieces, soak in extra virgin olive oil then remove as much oil as
possible. Place lavash on grill and cook until crisp on both sides.
3.
Place balsamic
vinegar and sugar in small pan and bring to a slow simmer. Reduce vinegar by half, remove from heat and
cool completely
4.
Place basil and
oil in a blender and puree for 2 minutes. Pour through a fine mesh strainer.
5.
Pour the oil and
balsamic syrup together in the same bowl
Assembly
1.
In a large bowl
mix the micro greens, beets and blood oranges with two tablespoons of broken
vinaigrette and salt & pepper to taste. Be sure to stir the broken
vinaigrette with a spoon before putting on the salad.
2.
Divide the salad
and lavash between the four plates. Top the salads with the goat cheese and
drizzle the broken vinaigrette around the plate.
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| I love the blue and white decor in the Carolina Crossroads dining room. |
Carolina Crossroads Restaurant has a warm and inviting
atmosphere. If you ever travel to the
Tar Heel State, I hope you put Chef Reale and the inn on your itinerary. In the meantime, you can enjoy a little
taste of The Carolina Inn at home.
Pack Your Bags: We're Heading to the Carolina Inn
Flip Flops and Pearls and I invite you to link your recipes.
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