Chef Netanel Spiegel presents a festive beet salad built around golden beets, Chioggia beets, black grapes, caramelized pecans, and fresh leaves, dressed with an olive oil, balsamic, honey, Dijon mustard, and fresh orange juice vinaigrette. The article describes the dish as a bright, elegant way to turn a humble root vegetable into a standout centerpiece for the table.
The recipe serves as a step-by-step guide. It calls for 5 small golden beets and 5 small zebra beets, both thinly sliced, 15 to 20 black grapes cut into eighths, 50 grams of crushed caramelized Chinese pecans, a handful of young beet leaves or chard, and a handful of purple micro basil. Optional garnish includes pansies for serving.
The vinaigrette uses 80 ml olive oil, 40 ml balsamic vinegar, 1 tablespoon honey, 1 teaspoon whole-grain Dijon mustard, 1 tablespoon fresh orange juice, plus salt and pepper. Spiegel instructs readers to mix the dressing, taste, and rebalance it as needed, adding honey if too sour or vinegar if too sweet.
To assemble, the vegetables, grapes, pecans, beet leaves, and micro basil are gently tossed with some of the dressing, then plated on a wide pasta plate or serving bowl and finished with flowers or purple micro basil. The salad is meant to be served immediately. The article also says Spiegel is a young, talented chef whose work blends local ingredients with modern techniques, and it invites readers to send in photos, with one or two winners receiving a couples' meal at Luciana Mevaseret, kosher under Badatz Beit Yosef, courtesy of Channel 7 food section.
