This dish is a perennial favorite for our menu at the Terrace Restaurant. The simplicity of the dish is the key. Clean flavours not complicated ones as the quality of the ingredients speak volumes on their own. You can chose to serve as individual salads as we would do in the restaurant or tossed together family style. Pair this dish with Mission Hill Family Estate Reserve Pinot Noir.
- 4 Large beets or 16 smaller ones
- Balsamic vinegar
- Star anise
- Cinnamon stick
- Fresh thyme
- 1 pc Farm House Lady Jane Cheese
- 12 Mint Leaves
- 1 pt blackberries
- Good quality olive oil (XVOO)
- Sea salt
- Beet sorbet as below
- Cook the beets after washing in water with the sub listed ingredients. How much depends on your taste, I like a decent amount of vinegar (15% of the total liquid) for the acidity
- Once cooked, remove from the liquid, peel the beets while hot
- Cut as desired, let stand
- Season with XVOO and salt as needed
- Tear the mint leaves and add the blackberries
- Combine with the beets
- Portion the cheese as desired and serve with the salad
- Add the sorbet to the top
- Find that glass of Pinot Noir that you had in your hand…
Yield 4 portions. Enjoy!
In percentages as the desired volume of finished product dictates how much of the ingredients are required.
- 50% – beet puree – beets cooked as above, peeled and then pureed
- 20% – sugar
- 20% – water
- 10% – sherry vinegar
- Bring the water and sugar to a boil to dissolve the sugar, remove from the stove
- Add the beet puree and vinegar
- Taste, season as needed
- Chill the base, then spin in an ice cream machine
- Serve with roasted beets.
Credit: Recipe and image provided by and property of Mission Hill Family Estate Winery and Executive Chef Matthew Batey.