LiveHigh > Condo Cooking: Quick & Simple Recipes

Condo Cooking: Quick & Simple Recipes

December 7, 2011

Roasted Golden Beet salad with Arugula and Goat cheese Pistachios, Pomegranates and Citrus dressing

Makes 4 salads
Citrus dressing
Zest of 1 orange
Juice of three oranges
Extra virgin olive oil 125ml
Salt a pinch
In a small jar with a tight fitting lid combine the zest, juice, olive oil and salt. Place the lid on the jar and shake vigorously.

Beet Salad
4 medium sized golden beets
3 large handfuls of Arugula
¼ cup of toasted pistachios
¼ of pomegranate seeds
½ cup of goat cheese
Sea salt
Citrus dressing

Directions:
Pre heat an oven to 350F. Place the beets in an oven proof dish and place in the oven. Cook the beets until a paring knife inserted comes out easily (about 2 hours). Once the beets have cooled down, gently peel off the skins. Slice the beets into ¼ inch thick slices.

To serve, lay down four plates. Arrange each beet in a circular pattern on the plate, place a small handful of arugula on top of the beets, scatter the pistachios, pomegranate seeds and the goat cheese over the four plates and dress with the citrus dressing. Finish with a pinch of sea salt.

About PAESE

Owned by Tony Loschiavo, there are two PAESE Ristorantes in Toronto ( Bathurst St. north of Wilson Ave. - and - King St. west of John St. ).

Paese (pa’eze) means town or village and for the Paese team, this name symbolizes neighborhood. Since 1989, Paese has stayed true to a handcrafted and house-made approach to a menu that is Italian inspired, but with a distinctive and original made-in-Canada twist.

The second Paese opened on King St. in 2010 and at both locations, pairings are emphasized: wine to food, food to place, yet each location offers its own atmosphere, menu and experience.