Myrtle Beach Menu – Roasted Beets with Arugula

http://youtu.be/6Nez1YeoZqkWant a quick and simple dish that will dazzle your friends?

Try this quick and easy recipe for Roasted Beets with Arugula and make your guests or family believe they are eating at 5-star restaurant.

Easily made in one pan, gather your ingredients and follow along with the video as Chef Thomas Hiestand guides you to an elegant starter to any meal.

Have a Myrtle Beach area recipe you would like to see? Drop us a line at GoToMyrtleBeach.com.

Ingredients:

  • Multi Colored Baby Beets
  • Arugula
  • Cippolinni Onions
  • Hierloom Tomato
  • Red Onion
  • ½  cup vegetable oil
  • ¼ cup Champagne Vinegar
  • ¼ cup Sugar
  • Tsp Sea salt

Directions:

1. In 350 degree oven roast beets till tender / cut and chill

2. Cut onion and sear in a non stick pan / chill

3. Slice heirloom tomato and salt lightly

4. Dissolve sugar into vinegar and add oil and whip until emulsified

5. Toss remaining ingredients and plate accordingly

Want to see Chef Thomas make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.http://www.myrtlebeachlife.com/wp-content/uploads/sites/3/2064/12/Chef-Thomas-Hiestand-300×289.jpg

Thomas Hiestand

Chef Thomas is the executive chef at Embassy Suites at Kingston Plantation, which includes Vintage 12 and the Coastal Grill. He is a certified Executive Chef with American Culinary Federation and twice published author. Originally from Chicago, he also has 10 years experience as an educator at the collegiate level and is a nine-time recipient of the Triple A Four Diamond Award.

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