Berry, Tomato, and Beet Salad

Name: Berry, Tomato, and Beet Salad
Ingredients: 1/2 pint California Giant Strawberries, cut in halves; 1 pint California Giant Blackberries; 1 pint California Giant Blueberries; 1 Gold Beet; 4 Cipollini Onions; 6 oz Tomato Medley, split in ½; 8 oz Goat Cheese; 1 1/2 cups Balsamic Vinegar; 4 oz Pumpkin Seeds/Pepitas; 2 tbsp. Sugar; Black Finishing Salt; Micro Greens for garnish; 4 Tsp. Extra Virgin Olive Oil

Blueberries and beets create a deep color palette in this Berry, Tomato, and Beet Salad. Fresh strawberries and blackberries compliment the goat cheese while also tying in the balsamic vinegar.

INGREDIENTS

1/2 pint California Giant Strawberries, cut in halves
1 pint California Giant Blackberries
1 pint California Giant Blueberries
1 Gold Beet
4 Cipollini Onions
6 oz Tomato Medley, split in ½
8 oz Goat Cheese
1 1/2 cups Balsamic Vinegar
4 oz Pumpkin Seeds/Pepitas
2 tbsp. Sugar
Black Finishing Salt
Micro Greens for garnish
4 Tsp. Extra Virgin Olive Oil

DIRECTIONS

- - Place the vinegar, ½ pt. black berries, sugar and the Cipollini onions in a sauce pot and simmer until the vinegar reduces by 2/3. Let cool down, remove the onions and puree in the blender. After smooth strain with a fine chinois. Reserve chilled. Cut the onions in ¼ and chill.
- - Peel and cut the beet in ½. Steam for 30-45 min until soft.
- - Toast the pumpkin seeds in a 350-degree oven for 5 min. Cool at room temperature.
- - Crumble the goat cheese, keep chilled.
- - Combine the remaining berries, tomatoes, and 2 tbsp. of the glaze. Let marinade for 10 min.
- - Using a brush paint on the plate with the glaze.
- - Slice the beet and arrange on the plate. Continue with the berry tomato mix and the onions.
- - Top with the crumbled goat cheese, pumpkinseeds/pepitas and drizzle the olive oil.
- - Garnish with the micro greens and finish with the black salt.

Berry, Tomato, and Beet Salad

INGREDIENTS

DIRECTIONS

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