Towering Roasted Beet Salad!
There’s a restaurant in town called The Crossing that was written up in the St. Louis Magazine. In the article photos were shared of some of their dishes, one being a Roasted Beet Salad. After viewing that photo I knew I had to recreate this at home.
The first thing I needed was a cylindrical cube to place my salad ingredients into. If you don’t have one you can use a soup can by removing the top and bottom – use caution when inserting the ingredients for sharp edges. You can also have a PVC pipe cut, they come in various widths – select a suitable size.
My first attempt at adding the ingredients then carefully sliding them out of the tube, resulted in a total collapse. I called The Crossing to get their advice. The chef was extremely helpful and suggested I allow my goat cheese to reach room temperature. This would help “glue” the other ingredients together. It was also important to press down gently while adding each set of ingredients, and to dress the salad ahead of time, which I had already done. These steps would insure my tower would stand on its own.
In the recipe The Crossing makes, they combine mascarpone cheese with the goat cheese. I elected only to use goat cheese, although I’m certain mascarpone would have added a luxurious flavor.
My second attempt resulted in the photo above. I think it came out perfect with the exception of the ring of beet juice at the bottom. I could have wiped that up but didn’t for fear my towering salad would collapse. Next time I’ll be more brave.
I have to say this tasted wonderful, but why wouldn’t it? All the ingredients marry well together and are fresh and full of flavor.
I hope you’ll give this a try.
By the way, my birthday is at the end of the month and since I’ve never dined at The Crossing I made a reservation. I’m looking forward to trying their rendition of the Roasted Beet Salad.
Towering Roasted Beet Salad
- 2 Roasted Beets, or 1 pkg. Melissa's Beets, cut into 1/4-inch cubes (lightly tossed in vinaigrette)
- 1/2 an avocado, cut into 1/4-inch cubes
- juice of a lime or lemon
- 1/4 - 1/2 cup crumbled goat cheese, room temperature
- Micro-greens for garnish
- Pistachios, crumbled for garnish
- Pomegranate vinaigrette or dressing of choice
- tall cylindrical tube
- jar or container that can pass through tube, bottom covered with plastic wrap
- On a salad plate place a tall cylindrical cube.
- In this order add and gently press between each addition: 1 cubed beet, 1/2 the goat cheese, cubed avocado that's been drizzled with lime juice, remaining goat cheese, another cubed beet.
- Gently press the top of the beet tower using your fingertips. Using your plastic covered jar or container lightly and carefully push through the salad while lifting up the cylindrical tube - leaving the beet tower to stand on its own.
- Garnish with Micro-greens on top and drizzle with pistachio dust and more dressing around the sides, if desired.
What a tower! This salad has all my favourite ingredients…a winner in my book, Vicki.
Thank you Angie, it was delsh!
Vicky, this looks amazing – and SO delicious – printed out and looking for an empty can!!
Let me know how it turns out.
what a gorgeous tower – and it only took 2 attempts!!! wow!
It wasn’t hard at all. I just needed to figure out how to make it form as one. I’m glad the chef at the restaurant gave me a few tips – that helped.
Beautiful new profile photo, Vicki! Along with a fabulous recipe—beets and avocadoes together for the win!!!
Thank you Liz for the compliment. Kudos to Bill as well – how touching! Great salad and fun to create.
The Crossing is a great restaurant! You’ll enjoy it. We’ve never had a bad dish there. Fun recipe! Aren’t PVC tubes fun to play with? A Q-tip is great for removing marks like your beet ring for photos, BTW. Anyway, really good job — thanks.
A Q-Tip that’s what it needed. That would have made it easy to clean. Now why didn’t I think of that? I’ll remember next time. I guess it would help if I actually read some of my food photography books.
Wow, that’s brilliant. With the first fail I would have just grabbed a fork but not you. You are persistent and it paid off. Well done!
Well I did nibble on a few of the goat cheese crumbles since I had plenty of those left. It was almost too pretty to eat, but I managed!
Oh Vicki, this salad is so pretty…elegant…I sure will be stealing this recipe…I love everything in this recipe…
Have a great week 🙂
Thank you Juliana, it was pretty and tasted great! I hope you’ll try it.
What a fun salad Vicki, love all the layers and colors!
Thank you Chris. It was fun to create!
Hi Vicki, oh this looks so elegant and has all of my favorite ingredients, love it!
Thank you Cherl – it was tasty!
What a great salad. This salad is simply elegant and healthy and tasty. Great job Vicki xo Catherine
Thank you Catherine.
Now that is one interesting combination of ingredients and a very beautiful presentation. Very lovely Vicki!
It tastes delicious as well as being beautiful!
I love beets, and this salad looks great. I’d have it all to myself too, because no one else here will touch them! 🙂
Same here although my son will try them. My husband and daughter aren’t as adventurous!
You look beautiful in your profile picture.
This tower, oh my. Love fancy dishes which are simple to make but looks so so impressive. Need to make this soon. Love it.
Have a great week my dear.
Thank you so much for the compliment! This dish does look fancy and would be ideal to serve at a dinner party, especially because it’s easy and can be set up ahead of time. I hope you’ll try it.
I love beets, so this sounds just lovely to me. I love that you were able to call the restaurant chef to get tips on how to make this work — how awesome is that!?