Garden Goodness 3

Time to Grow!

It’s time to turn over the soil and get growing. The gardens at the Chateau des Fleurs are bursting with more than 200 different types of vegetables this year. Chef Richard Jimenez has generously shared a make-at-home version of his beet salad. The original version of this complex dish involves many techniques that might be a stretch for the average home cook. This simplified version will transform the way you feel about beets. For a truly magnificent salad, visit Le Coq d’Or to try the menu version. After trying this salad, you will want to have a ready supply of fresh beets, so don’t forget to plant some in your home garden.

“As a chef, I work hard to manipulate one ingredient in multiple directions which adds complexity to the flavor within a dish helping it take on different characteristics,” he says. “Creating these dishes helps me make a connection with the guests, the farm and the cooks who prepare our food.”

Roasted Beet Salad


  • Red and yellow beets
  • 1 head of frisée, cleaned and torn into 2-inch sections
  • Goat cheese parfait
  • 1 cup roasted hazelnuts
  • Grapefruit sections, membrane removed
  • Candied grapefruit zest
  • Hazelnut vinaigrette


1. Using a pastry bag with a ¾-inch tip, pipe about 2 ounces of goat cheese parfait in a continuous line across the plate.

2. Season beets in a bowl with a splash of oil and offset the beets from golden to red across the line of parfait. Between the beets, place two grapefruit segments, and press four or five hazelnuts into the goat cheese. Lightly dress with vinaigrette.

3. Between grapefruit segments and the beet, place small pieces of frisée evenly through the salad then lightly drizzle vinaigrette on top of the frisée. Use only ½ ounce of frisée per plate, as more will make the salad bitter. Finish salad with four pieces of candied grapefruit zest.



  • 2  medium red beets
  • 2  medium yellow beets
  • 1 tablespoon extra-virgin olive oil


1. Rinse and scrub beets, pat dry and toss in oil salt and pepper. Wrap individually in foil and roast at 400 degrees.

2. After 30 minutes, agitate beets by shaking them in the roasting pan. Check after 1 hour by poking to check texture. The knife should move through the beet easily with little resistance.

3. Once cooked, cool, peel cut into wedges and set aside.

Hazelnut Vinaigrette


  • 1 tablespoon honey
  • 2 egg yolks
  • 1/3 cup Frangelico hazelnut liqueur
  • ¾ cup sherry vinegar
  • ½  teaspoon salt
  • ¼  teaspoon ground black pepper
  • + 2 ½ cups blended oil


1. Heat a sauté pan on high; add a pinch of water to see if it sizzles.

2. Once pan is hot, add Frangelico and shake pan until alcohol is flambéed.

3. Once alcohol is burned off and flame subsides, take off the heat and reserve. Add sherry vinegar to pan.

4. Using a quart container or mixing bowl, add vinegar-Frangelico mixture, salt, pepper, honey and egg yolks. Mix with immersion blender or whisk until incorporated then slowly drizzle in 2 1/2 cups of the blended oil until emulsified and set aside.

Goat Cheese Parfait


  • 16 ounces Montrachet chevre (goat cheese)
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • Pinch of salt


1. Whip in a stand mixer on speed 1 for 30 seconds.

2. Increase to speed 2 for 2 minutes, until fluffy.

Candied Grapefruit Zest

1. Heat two small pots of boiling water and set up an ice bath with a colander for blanching.

2. Once water is boiling, add the pith and zest from the grapefruit, stir for 15 seconds, remove from boiling water and shock in ice bath for 15 seconds; repeat process five times. This process is very important as the grapefruit zest will be bitter if it’s not blanched long enough.

3. Once cooled, use a sharp knife to fillet grapefruit zest from pith until there’s no white on the zest; slice into uniform strips.

4. Make simple syrup using 1 1/4 cup of sugar and 1 cup of water with a pinch of cream of tartar to stop syrup from crystallizing. Heat mixture until it reaches the consistency of syrup, then add grapefruit zest and simmer on medium heat until zest is translucent.

5. In a spice grinder or coffee grinder, blend a cup of granulated sugar until powdered. Strain grapefruit zest, allow to slightly cool but not completely. If the zest is too hot the sugar will clump; if it’s too cool, sugar will not adhere to the zest.

6. Coat the zest by sprinkling with powdered sugar mixture and tossing in a bowl continuously until a layer of sugar has adhered to the grapefruit zest. Place on a perforated rack or pan.