Chef James Rigato is now serving his renowned dishes at Mabel Gray.
The restaurant is located in Hazel Park.
This recipe is courtesy of Chef James Rigato:
Roasted Michigan Beet Salad with Whipped Goat Cheese, Pomegranate, Pistachio and Endive
Feeds 4 – 8 people
Roast 5 – 10 Michigan beets until tender. Peel and quarter. Set aside.
Mulled Red Wine Vinaigrette
2 cups dry red wine
1 Orange. Peel the orange and add the skins. Cut the fruit in half, squeeze and add the fruit as well.
2 cinnamon sticks
3 star anise
5 allspice berries
1 teaspoon cracked pepper
Salt, to taste
1/3 cup sugar
Heat until slight simmer. Let rest 10 minutes. Strain. Blend in ½ cup red wine vinegar, ¼ cup honey and 1 cup blended oil.
Whipped goat cheese.
1 log chevre (4-5 ounces)
3 Tablespoons buttermilk
Couple dashes tabasco
Puree in a robot coupe (food processor until smooth)
1 pomegranate, seeded
1 Belgian endive, shaved
½ cup toasted pistachio, chopped
Drizzle olive oil
Warm the beets in the oven and toss in desired amount of dressing. Plate over the whipped goat cheese and allow some of the dressing to disperse around the plate. Plate the remaining ingredients artfully around the beets. Serve immediately. Enjoy.
Click here for more information.