Recipe from a Champion Chef

Anthony Cole, Exectutive Chef at Chatham Bars Inn and one of our Champion Chefs, shares this recipe for an oft-overlooked winter vegetable that’s rich in vitamins, delicious and makes a colorful addition to your dinner plate!

Many thanks to Anthony for sharing, and for supporting Cape Abilities.

Roasted Heirloom Beet and Aged Goat Cheese
Vanilla infused Olive Oil and Sea Salt  

Roasted Heirloom Beet
2 pounds assorted heirloom beets
2 ounces  Light olive oil
Salt and black pepper to taste

Trim the tops and roots of the beets. Wash and scrub the outside of the beets. Place in a roasting pan, season with salt and pepper, rub with oil. Roast in an oven set at 300 F for 4 to 5 hours until tender. Remove and allow them to cool Using a mandolin slice the beets one eighth of an inch thick and then cut circles with different size ring cutters. Place them in the refrigerator for later use.

Vanilla infused Olive Oil
4 ounces                      Imported Extra Virgin Olive Oil
2 each                         Vanilla Bean split and scraped

In a small sauce pot gently warm the oil up to 250 F. Add the vanilla beans pods and seeds stir to incorporate. Remove from the heat and allow the mixture to cool. Remove the pods. Puree the oil in a blender. 

Assembly
Roasted Heirloom Beet sliced and cut
Vanilla infused Olive Oil
1 piece Chevrot Blanc cut in to six wedges
2 cups picked Chervil
6 teaspoons Maldon sea salt

Arrange beets and a wedge of cheese on each plate. Toss chervil with 1 tablespoon of the vanilla oil and divide on to each plate. Drizzle each plate with 1 tablespoon of vanilla oil and sprinkle each plate with 1 teaspoon of Maldon sea salt.