Back to Recipe Page Beets Two Ways - A Recipe of Former Executive Chef John State, Six.One.Six restaurant at the JW Marriott Hotel in Grand Rapids, MI Source six.one.six (Michigan's West Coast) 235 Louis Street NW Grand Rapids, MI, 49503 616-242-1500 More Info Description A wonderfully savory, sweet fresh salad with creamy goat cheese  beautifully presented! Ingredients (Recipes for these individual ingredients follow) 2 pickled chioggia beets  sliced ½ inch thick, then diced evenly 4 roasted golden beets  sliced ½ inch thick, then diced evenly ½ cup of potted goat cheese Sundried cherry vinaigrette Watercress or frisee Honey glazed pinenuts Small ring mold  Spring form works best Instructions For 2 Individual Salad Servings: 1. In a medium bowl place a handful of watercress or frisee, salt and pepper to taste and ½ ounce of cherry vinaigrette  mix evenly 2. In a separate bowl combine both diced golden and chioggia beets, salt and pepper to taste and 1 oz of cherry vinaigrette  toss well 3. Place the rings in center of each salad plate 4. In bottom of the ring place the watercress or frisee mixture 5. Secondly, place the diced beets inside the ring on the watercress. Beets should reach almost to the top of the ring. 6. Place the goat cheese on top of the beets in the ring and spread evenly with a knife  about ½ inch layer. 7. Place pine nuts on top of the cheese 8. Carefully remove the ring and drizzle ½ ounce of cherry vinaigrette over the salad and plate 9. Finish with a sprinkle of ground pepper Sun Dried Cherry Vinaigrette: 1 cup Sun-dried cherries Apple cider for steeping 1 cup Cherry cider or Apple cider vinegar 2 Tbsp Cabernet vinegar 1 cup Olive oil 2 Tbsp Chives, shaved thin Steep cherries in Cherry Cider (enough to cover) until tender. Strain the liquid and cool the cherries on a sheet pan. Reduce the cherry liquid left by ¾ and cool. Combine the additional vinegars and cherry liquor and season with salt and pepper. Puree ½ of the cherries in ½ cup of the liquid. Whisk in the oil and puree. Add the chives, cumin (to taste) and remaining cherries and any remaining vinegar liquid. Adjust seasoning. Roasted Beets with Oranges: 2 ½ lbs Golden or Chiogga Beets 2 Tbsp Olive oil to taste Kosher salt to taste fresh ground black pepper 1 each Navel orange 1 sprig thyme ½ sprig rosemary Scrub beets in cold water and vegetable brush, rinse and dry. Trim tail only - do not cut off the ends. Toss beets in a bowl with olive oil and season with salt and pepper. Place beets in an oven-proof pan  do not overcrowd. Drizzle oil on top and squeeze oranges over beets lacing each with the juice. Place the orange rinds in the pan with the beets. Place herb sprigs over the beets. Add ¼ inch of water to the pan and cover it with parchment and foil sealing tightly. Roast the beets in a 300 degree convection oven or 350 degree conventional oven until well done. Remove the foil and cool in liquid in a wide container. Pickled Beets: 2 ½ lbs Chioggia or Red Beets 2 cups Apple cider vinegar 2 cups Distilled vinegar 3 cups Granulated sugar 1 ¼ Tbsp Pickling spice 1 Tbsp Kosher salt Wash beets well and dry. In a pot, combine the vinegars and sugar and dissolve over low heat. Add the pickling spice and salt to brine and stir to combine. Place the beets into the brine and cook beets gently. Beets are done when a paring knife is pushed in with ease. Remove the pot from heat and cool beets in liquid. Store beets in brine  do not reuse the brine. Goat Cheese Spread: ½ lb Soft chevre goat cheese ¼ cup ricotta cheese to taste Kosher salt to taste Fresh ground black pepper Place goat cheese and ricotta in a medium bowl. Season with salt and pepper. On a low speed, mix cheeses with an electric mixer until well combined. This mixture will be good for 4 days refrigerated. Honey Roasted Pine Nuts: 1 ½ tsp Butter 2 Tbsp Honey 8 ounces Pinenuts pinch Kosher salt pinch Fresh ground black pepper In a non-reactive pan, bring to boil the butter and honey. Season this mixture with salt and pepper. Add the pine nuts to the butter/honey mixture and coat evenly until no syrup is left. Spray a parchment lined sheet pan with non-stick spray. Pour nut mixture onto the pan and spread evenly. Spray the nut mixture with the non-stick spray. Place in a 350 degree oven until golden brown. Let cool. Nuts will keep for two days max!

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