Drum Beet Salad with Mango Passion Vinaigrette with Island Gurl Foods

I had the pleasure in collaborating with one of my chef friends, Raquel Fox. We worked together at a cooking school and she specializes in Bahamian Cuisine. We made her famous Drum Beet Salad with Mango Passion Vinaigrette.

Drum “Beet” Salad

By Raquel Fox

I love the earthy flavor of beets as much as I enjoy the rhythm of the goat skin drums at The Bahamas world renowned Junkanoo Festivals. In this recipe, I use a combination of fresh red and naturally sweet golden beets complemented with Mango Passion Vinaigrette.

Serves 10

INGREDIENTS

8 medium golden beets, stems removed

4 medium red beets, stems removed

3 Tbsp olive oil

3 sprigs fresh thyme

Salt and pepper to taste

1 cup (250 mL) coconut shavings or rings

1/4 cup (60 mL) confectioner’s (icing) sugar

2 Tbsp (30 mL) canola oil

3 heads frisée torn, tough outer stems removed (boston or green lettuce optional)

3 cups (750 mL) mandarin orange slices

1 cup (250 mL) fresh pomegranate seeds

1 cup (250 mL) chèvre (goat’s milk cheese) balls

1/4 cup (60 mL) diced fresh Italian parsley

1 cup (250 mL) Mango Passion Vinaigrette (see recipe below)

1. Preheat the oven to 400°F (200˚C).

2. Wash and keep golden and red beets separate; place onto two 8-inch (20 cm) square baking dish.

3. Add 1 cup (250 mL) water, olive oil and thyme sprigs to each pan and season with salt and pepper. Cover with foil and bake in the oven until beets are tender when pierced with a knife, about 45 minutes.

4. Line a baking sheet with parchment paper. Remove beets and set aside on the baking sheets. Let cool enough to handle. Peel and discard the outer layers (keep beets separated as the red beets will stain the golden beets). Cut, the beets into desired shapes (wedges, large dice or julienned) and set aside in a bowl (This can be done a day ahead and kept refrigerated.)

5. In a small glass bowl, toss coconut with sugar and canola oil to caramelize for a hint of sweetness (optional). Heat a skillet over medium heat and add the coconut rings. Cook on both sides until caramelized, about 1–2 minutes per side. Set aside.

6. Wash and dry frisée and divide over plates. Position beets, orange slices, pomegranate, coconut and goat cheese balls on the plate. 

Garnish with parsley then drizzle with Mango Passion Vinaigrette. Serve at once.

Mango Passion Vinaigrette

Here’s a taste of The Bahamas. Toss or drizzle this vinaigrette over salads for a citrusy taste with nuances of passion fruit.

Makes 3 3/4 cups (940 mL)

INGREDIENTS

1 cup (250 mL) frozen mango punch concentrate

1 cup (250 mL) orange juice 

Juice of 1 lemon

1/4 cup (60 mL) frozen strawberries

1 Tbsp (15 mL) red wine vinegar

2 Tbsp (30 mL) Dijon mustard

1/4 tsp (1 mL) salt + extra to taste

1/4 tsp (1 mL) freshly ground black pepper + extra to taste

1/4 cup (60 mL) extra virgin olive oil

1. In the bowl of a food processor or blender, combine all ingredients (except oil) and purée. While motor is running, slowly pour in olive oil.

2. Season to taste with salt and pepper.

3. Store in sterilized glass jars and refrigerate for up to 2 weeks.

Check out Island Gurl Foods, and find Raquel’s cookbook on Amazon.