Used by some of Canada's finest chefs and finest restaurants Shady Glen fruit vinegars are now available in limited release to the discerning buyer. Recipes graciously contributed by award winning chefs inspire and delight the palate!

Gift giving or personal pleasure we welcome you to share in the enjoyment!

CHEF JEAN YVES BENOIT
Baby Beets and Avacado Salad with Raspberry Dressing

  • 1 small avacado
  • 3 small baby beets
  • 2 roma tomatoes
  • some olive oil
  • 1 small garlic clove
  • 75g feta cheese
  • 500ml RUSH raspberry vinegar
  • 25 g sugar
  • 25g green olives
  • 1/2 bunch cilantro
  • 100g daikon radish

Peel the beets and boil or steam them until cooked.
Boil the tomatoes for 10 seconds and peel them. Cut them in four and empty from the seeds.
Place into a bowl with some salt and crushed garlic clove and mix.
Place flat on an oven sheet and bake in the oven for 3 hours at 220 F
Put 500ml of RUSH raspberry vinegar into pot and add 50g of sugar.
Reduce on low fire until it resembles syrup.
Chop the olives and cilantro.
Cut the feta cheese into squares about 0.5 cm thick, 2cm-3cm wide.
Prepare the julienne of daikon radish and leave it for 15 minutes in ice water to make it crisp.
Remove from water and let dry.

Presentation:
Cut the beets in 4 and season them with olive oil and fleur de sel, ground pepper and vinegar reduction.
Peel and cut the avacado in 4 lengthwise.
Build layers with feta, tomato confits, cilantro and olives with some olive oil and vinegar reduction in between each time.
Make 3 layers of each.
Place all the ingredients beautifully around the daikon radish which is in the middle of the plate.
For a crispy decoration you can add fried chips of beet or fried parsley.

Leftover vinegar reduction may be refrigerated for several weeks.

Chef Jean Yves Benoit

Chef/Owner

Le Mistral Restaurant

Vancouver, B.C.

<< Previous Recipe <<                         |                         >> Next Recipe >>