Recipes

[b][size=150]Moxie Beet Salad with Honey-Dijon Vinaigrette & Wheat Thins[/size][/b]
Jonathan Bennett
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Ingredients:

Beet Salad:[/b]

1 bunch medium beets
Canola oil
Salt & pepper
Generous handful arugula
Shavings of ricotta salata
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Vinaigrette:[/b]

1 tablespoon dijon mustard
3/4 cup red wine vinegar
1/2 cup plus 2 tablespoons local honey
1/2 tablespoon salt
1 1/2 cup extra-virgin olive oil

[b]Moxie Wheat Thins:[/b]

2 cups whole wheat flour
2 tablespoons raw wheat germ
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons brown sugar
2 tablespoons nonfat instant dry milk
6 tablespoons cold butter
1/2 cup water
1 tablespoon dark molasses

[b]Preparation:

Beet Salad:[/b]
Oven to 350. Toss beets with a small bit of canola oil and season with salt and pepper. Place on a small roasting pan, cover, and roast until fork-tender, up to an hour (mine were so petite they only took 20 minutes). Let cool enough to handle, slip off the skins and quarter. While beets are roasting, prepare the vinaigrette.
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Vinaigrette:[/b]
Whisk together all ingredients except olive oil until smooth. Slowly whisk in oil until emulsified.

[b]Wheat Thins:[/b]
In a stand mixer fitted with paddle: combine the flour through the nonfat milk powder and combine. Drop in the butter in and mix until in the butter breaks down to the size of peas. In a small bowl, whisk together the molasses and water, drizzle into the flour mixer and knead dough on low until smooth. Wrap dough and chill for one hour. Roll out very thin, cut into shapes and bake 350 5-7 minutes, or until lightly browned and crispy. Cool on rack.

[b]Presentation:[/b]
Toss quartered beets with vinaigrette to taste and arugula. Top salad with shavings of ricotta salata and some wheat thins.