Beverly Kim's Beet Salad recipe

Chef Beverly Kim is back at work as Chef de Cuisine at Aria Restaurant at Fairmont Chicago.

Beet Marinade:
• 1 gal Apple Cider
• 1 package of Pho spice mix
• 1 gal Rice wine Vinegar
• Zest and juice of 2 lemons
• 2 tbsp Sherry Vinegar
• 2 tbsp Chinese black Vinegar
• 2 minced shallots
• 1 tbsp chopped garlic

Toast spices in a medium sauce pot. Add apple cider, rice wine vinegar, shallots and garlic, and reduce in half. Add sherry vinegar, Chinese vinegar, zest and juice of 2 lemons, and then strain. Chill. Then, season with 2 tsp. salt. Cover beets overnight. Drain beets then next day.

Vinaigrette:

Take 4 cups of the beet marinade. Add 1 tbsp chopped shallots, ¼ tsp chopped garlic, 1 tsp cracked black pepper, ¼ cup tbsp mustard, and puree in blender. Slowly drizzle in 2 cups olive oil, 1 cup hazelnut oil, and ½ cup truffle oil.

Prosciutto Chips:

Peel prosciutto of its wax coating. Cut in half. Slice very thinly. Preheat oven to 325. In between two oiled waxed parchment papers and sheet trays. Bake for about 15 minutes, or until crispy.

Whipped Truffle Tremor Goat Cheese:

Peel 1/2 wheel of cheese. Whip slowly in the mixer. Add 1/2 cup creme fraiche and 1/4 tsp. salt.

Toasted Hazelnuts, chopped. To Candy: 2 qts sugar heat to light caramel, add 2 qts already toasted nuts and stir until completely coated. Let cool and separate on silpat.

Salad: Baby arugula, mint, thai basil, sliced chives, salt, cracked black pepper, shaved radishes, sliced apples and pomegranates with vinaigrette.

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