A Taste of the Cape: Chatham Bars Inn Roasted Beet and Baby Kale Salad

Chatham Bars Inn’s own eight-acre organic farm is entering its fall harvest season and creating great new recipes for guests utilizing the bounty of fresh produce. While a trip out to the Cape is a definite must (it’s on my personal list of fall activities!) you can get a little taste at home with this farm-fresh recipe from Chef Caleb Lara of the hotel’s Sacred Cod restaurant. This Roasted Beet and Baby Kale Salad is packed with seasonal fall flavor and is perfect as a starter to or as the star of your next meal!

Roasted Beet and Baby Kale Salad
Yields: 6 portions

8 baby red beets
8 baby yellow beets
2 lbs. baby kale
2 cups maple vinaigrette (recipe below)
Croutons (French baguette – recipe below)
½lb. Great Hill Blue Cheese
Canola oil, as needed
Kosher salt
Fresh ground black pepper

Baby Red and Yellow Beets:
1. Preheat oven to 350°F
2. Remove tops from the beets and wash. Keep the red and yellow beets separate, through the rest of the process
4. Toss the beets with a small coating of vegetable oil in mixing bowls and season with salt and pepper
6. Lay flat onto a baking sheets and cook for about 20 to 30 minutes, the size of the beets will determine the length in cooking time. To test if they are done, insert a small paring knife in the center, if the knife releases with no resistance they are finished cooking
10. Peel beets while still hot using a kitchen towel, once clean, cut into wedges and reserve

Maple Vinaigrette:

2 teaspoons minced shallot
½ teaspoon minced garlic
1 tablespoon grain mustard
5 tablespoons champagne vinegar
8 tablespoons olive oil
8 tablespoons canola oil
5 tablespoons maple syrup
Salt and pepper to taste

1. In a mixing bowl, whisk all ingredients except oil
2. Secure bowl and slowly whisk in the oil, season to taste

Croutons (French Baguette)

1. Cut the baguette into thin pieces on a bias
2. Arrange on a baking sheet and drizzle lightly with olive oil, salt and pepper
3. Bake until crispy at 350°F

To compose the salad:

1.       Arrange the beets on each plate in a natural fashion to liking.
2.       In a mixing bowl add the baby kale and dress lightly with the maple vinaigrette as well as salt and pepper to season.
3.       Toss the kale green to coat with the vinaigrette.
4.       Arrange in a mound on each plate.
5.       Top each salad with croutons
6.       Crumble the blue cheese into small bite size pieces and top each salad