Page 115 - Flathead Living Fall 2014

Roast Beet Salad
Serves four
Ingredients:
4 medium beets with greens 1 small red onion
1⁄4 cup sherry vinegar
2 tablespoons ginger, minced 1 tablespoon garlic, minced
1 orange, cut into segments plus juice and zest
2 tablespoons chopped mint
2 tablespoons chopped parsley
1⁄2 cup almonds
1⁄2 cup feta cheese
Instructions:
1 Roastbeetsinabakingdish,coveredinoliveoil,saltandpepper.Coverdishwithfoilandbake at 425 degrees for 45 minutes. Let the beets cool, rub the exterior skins off and cut into wedges.
2 Sautéredonionuntilsoft.Addginger,garlicandchoppedbeetgreensandsautéanadditional three minutes. Add sherry vinegar and reduce a bit until the vegetables absorb vinegar.
3 Tossroastedbeetswithsautéedvegetables.Addalittleoliveoilandsaltandpepper.Add oranges, orange zest and remaining juice. Add mint, parsley, almonds and top with feta cheese.
Beet Soup (in the Three Forks Grille cookbook) Serves 12
Ingredients:
5 pounds roasted beets, peeled
1 medium onion, chopped
2 ribs of celery, chopped
2 carrots, chopped
1 tablespoon dry thyme 1⁄2 cup sherry vinegar
1⁄3 cupbrownsugar
8 ounces orange juice Zest of lemon
Salt & pepper
14 cups of water
2 tablespoons mint 1 tablespoon parsley
Instructions:
1 Sautéonion,carrotandceleryuntilsoftinsouppot.
2 Adddrythyme,freshherbs,brownsugarandsherryvinegar.
3 Sautéthreeminuteslonger,thenaddbeetsandwaterand
cover pot.
4 Bringtoboilandthenreduceheatandsimmerfor30minutes.
5 Addzestandorangejuice.
6 Pureesoup.
7 Garnishwithfreshberries,yogurtandcucumber.
Three Forks Grille is located in downtown Columbia Falls, just a short distance from the wild and scenic three forks of the famed Flathead River. Head chef Chris DiMaio takes pride in his original dishes and recipes
by using only the best local ingredients. He supports many local growers, something that is important to its mission. For more information, visit www.threeforksgrille.com.
FALL 2014 | FLATHEAD LIVING 113