Recipe: Candy cane beets

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By Christina O'Haver By Christina O'Haver

Rusconi's American Kitchen
10637 N. Tatum Blvd. Ste. 101B
Tatum and Shea boulevards in Albertsons shopping plaza near My Big Fat Greek Restaurant

Candy cane beets with arugula, goat cheese and sherry vinaigrette
By Chef Michael Rusconi
(Serves four)

1 lb. wild arugula (washed)
8 ounces goat cheese crumbles
4 ounces passion fruit syrup
4 ounces toasted hazelnuts
1 small Chioggia beet (candy cane), peeled and shaved
Sherry vinaigrette
1 each chopped shallots
1 each clove of garlic
1/2 tbsp. Dijon mustard
1/2 tbsp. chopped thyme
1 teaspoon chopped tarragon
1/4 cup sherry vinegar
3/4 cup olive oil 
A pinch of sugar 
Salt and white pepper to taste

Combine all ingredients, except oil, and blend. Slowly add your olive oil and one ice cube to keep vinaigrette chilled while blending. Salt and pepper to taste.

Passion fruit syrup:
1/2 cup passion fruit puree
2 tablespoons honey
Reduce in a stainless steel pot on low heat until it becomes thick.

For the beets:
Peel and shave the beets very thinly with a knife.

Toss the arugula with the sherry dressing and place on a plate. Disburse all ingredients on and around the arugula. Drizzle the passion fruit syrup around the salad. Serve.