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Angel hair beet salad

Recipe by:Executive Chefs Moriah Robison and Rayne Frey
Tabu Grill, Laguna Beach


  • 1 basket fresh strawberries
    2 large beets, any variety
    3 cups mixed baby greens
    2 oz. goat cheese, shaved
    Salt, to taste
    1/2 cup toasted hazelnuts (optional)
  • Golden balsamic vinaigrette
    1 cup golden balsamic vinegar
    1 shallot, chopped
    1/2 clove garlic, chopped
    2 tsp. yellow mustard seed or Dijon mustard
    1 tsp. sugar
    2 sprigs thyme
    Juice of 1 lemon
    Salt and pepper, to taste
    2 cups grapeseed or olive oil


For salad: Preheat oven to 250 degrees. Rinse strawberries and cut into quarters. Place on a sheet tray lined with parchment paper and bake for 30 minutes. Meanwhile, peel and shave beets with a spiral angel-hair vegetable slicer. If you do not have this tool, cut beets into julienne slices. Blanch by plunging briefly into boiling water (about 10 seconds), then into ice-cold water to stop the cooking process.

For vinaigrette: In a blender or food processor, blend all ingredients except oil until smooth. Drizzle in oil and blend until dressing has reached desired consistency.

To serve: Toss greens with vinaigrette (leftover dressing may be refrigerated). Place greens on plates and surround with strawberries and cheese. Season beets with salt and vinaigrette and place on top of greens. Finish with toasted hazelnuts, if desired.

Serves 2

Califonia Bountiful