Bread and Roses partnered with Chef Antwon Brinson to bring us a special and delicious way to celebrate the end of summer and beginning of fall with a vitamin packed dish! What is a better way to celebrate than a delicious salad than the perfect paring of tomato and beets? He shows us an easy stovetop pickling process and a new knife cut ”Chif fo nade” as he cuts the greens. The vinaigrette salad dressing is a delicious bonus and an easy go-to for other salads you make. Salads are an easy way get nutritious vitamins. Beets having nitrates and iron are helpful in lowering blood pressure and building iron stores. Scroll down to follow along with the video. Link to a printable PDF file also available.

Check back next month to find another brilliant recipe from our very own local, Chef Antwon!

Heirloom Tomato & Pickled Beet Salad 

Chef Antwon Brinson

Ingredients:
Pickling liquid 
1 cup red wine (optional) 
1 cup red wine vinegar 
4 tbsp sugar
2 tbsp salt 
1 tbsp coriander 
2 tbsp pickling spice 
1-quart water
2-3 each whole beets (tops removed)

1 large heirloom tomato (sliced) 

Optional 
4 cups ice 
4 cups water 

Dressing
2 tbsp shallots (minced)
½ tsp garlic (minced) 
1 tsp dijon mustard
1 tbsp honey 
½ tsp salt 
3 tbsp balsamic vinegar 
¼ cup olive oil 

Garnish 
2-4 cups of arugula greens
½ cup goat cheese

Instructions:
Stage #1

• Using a medium-size pot add water, red wine, red wine vinegar, sugar, salt, coriander, and pickling spice.  Use a whisk to mix making sure both sugar and salt dissolve

• Add beets and place the pot on medium heat. Allow beets to cook on a low simmer for 35-45 minutes or until tender

  Chef Note: To check doneness, insert a fork into the beat, if it falls off it’s done. If the beet remains on the fork it may need more time to cook.

• Once done, allow to slightly cool, then place the whole pan in the refrigerator until cool. This should take between 1-2 hours. Or cool beets in water and ice.

Stage #2

• Remove beets from the liquid

• Using a paper towel or knife, remove the skin (it should come right off) 

• Once the skin is off cut beets into either wedges or medium dice. 

• Reserve

Stage #3

• Using a small bowl add shallots, garlic, mustard, balsamic, honey, and salt.  Mix well

• Using a whisk to mix, slowly add olive oil into the bowl

• Once the oil has been added, taste! Adjust seasoning if needed

Stage #4

• Slice your tomato into ¼ in slices, put on the plate

•  Add sliced beets.  Garnish and finish the salad with arugula greens, balsamic dressing, and goat cheese.

Serve and Enjoy!