Celebrate Mardi Gras with a beet salad from The Ritz Carlton NOLA.
By Michelle M. Winner
Shutterstock: Natalija Sahraj
The refreshing, restorative beet root has been a culinary gem for a few years now. Beets have made the jump from the can of pickled roots on grandma’s shelf, to the county’s best menus in items like beet salad, purees and rich soups. At Mardi Gras time, from January to February parades roll down the streets in different sections of the city hosted by Krewes. Contrary to images on T.V. where lifting your top is the way to get beads; the large parades are too big to roll down Bourbon street in the French Quarter. What you are seeing are tourists who generally are inebriated- whooping it up. The parades are about tradition and order, and are a wonderful family event.
As for the beet, we thought to do a recipe reminiscent of the beads and baubles thrown from the floats. This Cinderella vegetable has certainly “arrived” in New Orleans. At the M Bistro at The Ritz Carlton New Orleans, patrons have made the Red and Gold Beet Salad a favorite at this beautiful Grande Dame hotel on Canal Street.
The Ritz Carlton NOLA is a gracious beauty with a delightful secret for travelers who want more out of their luxury hotel stay. Tucked away within the 527 room hotel are 74 Ritz-Carlton Club Level rooms. At this private level there are snacks provided throughout the day, a library room to relax in, salon room, private elevator entrance to street, concierge and a dining area with beautiful food and treats offered throughout the day. Sometimes in The Club Lounge they offer this gorgeous beet salad. Lucky you. “Laissez Le Bon Temps Rouler”! Let the good times roll.
- 2 small Red Beets
- 2 small Gold Beets
- 8 oz Goat Cheese
- 1 Orange, cut into segments without peel
- ½ cup Pecan Halves
- Small package of Micro Basil
- 8 Tablespoons of Balsamic vinegar
- Steam or boil beets, tender but still with a little crunch.
- Cool and refrigerate.
- Cut into large cubes.
- Divide beets and all ingredients between plates.
- Drizzle with Balsamic vinegar.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)