Ember Roasted Beet Salad With Whipped Queso Fresco And Cilantro-Cotija Pesto
WHAT YOU NEED
- For the Ember Roasted Beer Salad:
- 2 cups Cacique® Queso Fresco
- 4 large fresh beets, stems removed
- 4 sprigs fresh thyme
- 2 tablespoon extra virgin olive oil
- 6 tablespoons cilantro pesto (recipe below)
- 1.5 oz. baby arugula
- ½ bunch fresh cilantro, just leaves
- 1 cup roasted jalapeno vinaigrette (recipe below)
- ½ cup toasted pumpkin seeds
- ½ cup pickled onions
- 3 radishes, sliced thin
- Salt and fresh black pepper
- For the Roasted Jalapeño Vinaigrette:
- 1 jalapeño, roasted and minced
- 3 tablespoons apple cider vinegar
- 1 lime, juiced and zested
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated
- 1 tablespoon agave syrup
- Salt and fresh black pepper
- 1 cup extra virgin olive oil
- For the Cilantro Pesto:
- 3 cloves garlic, roughly chopped
- ½ cup of toasted pumpkin seeds
- 3 bunches fresh cilantro leaves, chopped
- 1 cup olive oil
- ½ jalapeño, chopped
- ½ cup of Cacique® Cotija Cheese
HOW TO MAKE IT
- For the beets: Preheat a charcoal grill. Once the charcoal embers are glowing and the flame dies down, gently spread the embers into an even layer on the bottom of the grill.
- Drizzle whole beets with oil, salt and pepper. Coat the beets with at least 2 layers of oil and roast, wrapped in foil, on the grill for about 30 minutes or until fork tender. This can also be done in a 350-degree oven for about 45 minutes if you don’t have a grill. Let the beets cool and then peel off the skin and cut into bite sized pieces.
- For the Roasted Jalapeño Vinaigrette: Place jalapeño pepper on the grill and char on all sides. Place in a small bowl and cover with plastic wrap for about 10 minutes. Once cooled, remove the skin and the seeds. Chop the jalapeño and grate the garlic on a microplane and mix in a small bowl with the lime juice, lime zest, apple cider vinegar, Dijon mustard and agave syrup. Whisk in the olive oil and season with salt and pepper.
- For the Cilantro Pesto: Blend all ingredients in a food processor until smooth. Add salt to taste.
- To Assemble: In a food processor whip Cacique® Queso Fresco until smooth. Place a ‘swoosh’ of the cheese on plate. In a bowl, toss the beets in about ½ cup of the jalapeño vinaigrette and season with salt and pepper as needed. Arrange the beets directly on top of the whipped cheese. Drizzle about 3 tablespoons of the pesto on and around the beets.
- In a separate bowl, toss the arugula, cilantro, sliced radishes and pickled onions with 2 tablespoons of the vinaigrette and place on top of the beets. Finish with the toasted pumpkin seeds.
