Mango Beet Salad with Executive Chef Donald Gonzalez of Forepaugh’s Restaurant

Mango Beet Salad

The Twin Cities is home to many award winning chefs.  Starting Monday, January 26th you can get a taste of some of the best restaurants in the Twin Cities at the Twin Cities Table event. The executive chef Donald Gonzalez of Forepaugh’s in St. Paul shares a salad he is making at the event.

(4 servings) – Vegetarian and Gluten Free

2 cups ripe mango, cubed
¾ cup roasted red beets, cubed
4 T goat cheese
2 ½ T sun-dried black olives
½ T Thai Basil
½ T Purple Shisho
½ T Chervil

Poppy Seed Vinaigrette

4 ½ T poppy seeds
1 ½ cup fresh lime juice
1 ½ cup honey
2 ¼ cup extra virgin olive oil

Blend lime juice, honey and poppy seeds until pureed. Drizzle olive oil to emulsify, should be on the thick side.

Apple Beet Emulsion

3 ½ T Roasted beets
3 T Granny Smith apple,
1 T Apple Cider Vinegar
1 ¼ T Honey

Apples and beets must be hot.  Blend until mixture is smooth.  Slowly add honey and blend 5 minutes.  Blend in vinegar and salt to taste.  Cool.