Banyan Tree's Roasted Beet, Feta Cheese and Quinoa Salad

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Welcome to Gardens to Tables

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Soups and Salads

Banyan Tree's Roasted Beet, Feta Cheese and Quinoa Salad

Written by Ryan Urig, Chef de Cuisine

Saturday, 29 August 2009 00:03

The Banyan Tree is the signature restaurant at the Ritz-Carlton, Kapalua, on the Hawaiian island of Maui. Here is Chef Urig’s recipe for a roasted-beet, feta cheese and quinoa salad.

Yields eight servings

Beet Salad
6 oz. baby red beets
6 oz. baby golden beets
3 oz. feta cheese
6 oz. extra virgin olive oil
.15 oz. chives
.15 oz. tomato concasse

1. Remove tops from beets, wash well.
2. Toss in extra virgin olive oil an wrap tightly in foil
3. Roast in oven at 375 degrees until tender, then cool
4. Peel skin and quarter
5. Toss together with extra virgin olive oil, the other ingredients and Minus 8 aged balsamic vinegar
6. Plate separate piles of beets and the quinoa pilaf (recipe below)
7. Finish with feta cheese

Quinoa Pilaf
12 oz. organic red quinoa
1.5 oz. extra virgin olive oil
36 oz. water
0.5 oz. lemon
3 oz. red onion
3 oz. cilantro
3 oz. parsley

1. Blanch and shock quinoa in salted water
2. Toss quinoa together with the rest of the ingredients

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