Serves 4
2–3 beets (a combination of yellow and red)
3 teaspoons vinegar (red wine vinegar for red beets, champagne or white wine for yellow beets)
2 cups mustard greens
2 cups arugula
16 supremed orange slices (from about 2 oranges)
2 tablespoons goat cheese
2 tablespoons Candied Pecans* (store-bought or see below)
Cut the tops and bottoms off the beets and place them each on a piece of foil. Drizzle with vinegar and wrap tightly around the beet. Place on a baking sheet and roast beets in a 400°F oven for about 1 hour, until tender. Cool, then peel and cube into ¾-inch cubes.
Build individual salads starting with the mustard greens and arugula and topping with beets, oranges, goat cheese, and pecans. Drizzle the dressing over the salad.
DRESSING
¼ cup canola oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon orange juice
1 teaspoon mustard
1 teaspoon minced garlic
1/8 teaspoon kosher salt
In a small bowl, whisk all ingredients together.
*CANDIED PECANS: Combine 1/3 cup sugar, ½ teaspoon cinnamon, and ¼ teaspoon of salt in a bowl, and set aside. In another bowl, whisk together 1 egg white and 1 tablespoon water. Toss 1 pound of pecans into the egg white and sprinkle with the sugar mixture. Bake in a 250°F oven on a baking sheet for about 45 minutes, tossing occasionally.
Rich Vana sits as Chairman on the Collin College Culinary Advisory Board. Both the Culinary Arts and Pastry Arts programs at Collin College are American Culinary Federation Accredited programs, from which students graduate ready to join the industry. The majority of Vana’s kitchen staff is either currently enrolled in or has graduated from the Collin College Culinary or Pastry program. Some may arrive with a hold on the fundamentals, but little experience. But Vana and Christian say all have fire, aptitude, and the right attitude. The Heritage Table is proud to give budding chefs a chance to spread their sweet and savory wings in their very own community.
