=H2O+ Tabbouleh and Beets

 

Chef Derin Moore at The Ritz-Carlton, Naples revamped the dining space, =H2O+, at the resort‚Äôs spa into an ‚Äúoasis of nutrition.‚ÄĚ He shares one of his healthy recipes with NI.

 

Tabbouleh and Beets

Yield: 5 portions

 

Tabbouleh

8 oz.            Bulgar wheat

¬Ĺ cup¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† Parsley, chopped

¬ľ cup¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† Mint, chopped

¬ľ cup¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† Red onion, minced

1                  Tbsp. Garlic, minced

¬Ĺ cup¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† Tomato, diced

1/4 cup            Olive oil

1 each            Lemon, juice and zest

To taste Salt and white pepper

 

Method:

1. Place bulgar into a large bowl and cover with lukewarm water.

2. Cover and let sit 35-40 minutes until water is absorbed. Drain excess if needed.

3. Add other ingredients and adjust seasoning. Chill for service

 

Salad Components

2 each             Beets, yellow or red, roast to fork-tender, peel, slice thin

10 each Hearts of romaine lettuce, washed (2 per portion)

15 each Baby peppers or 2 each roasted red peppers (peeled and cut into strips)

3 each             Whole wheat pita, brush with olive oil and grill, cut into six each

1 pkg.             Alfalfa sprouts

20 each Artichoke hearts, marinated in lemon vinaigrette (recipe follows)

 

Lemon Vinaigrette

2 each            Lemons, juice and zest

2 Tbsp. Honey

1 cup        Olive oil

1 Tbsp.   Shallots, minced

2 tsp.     Garlic, minced

1 Tbsp.    Dijon mustard

To taste    Salt and pepper

 

Method:

1. Combine, chill and adjust seasoning

 

Assembly

Place sliced beets in a circle on the plate.

Position the grilled pita, romaine, artichokes and roasted baby peppers around the plate in a decorative fashion. Place a molded scoop of the Tabbouleh in the center and top with the alfalfa sprouts. Drizzle with the lemon vinaigrette.

 

 

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