Jenn Davis
As the executive chef of Capitol Grille, Derek Brooks has the unique advantage of having a historic garden at his fingertips.
Just a few short miles from his home base at The Hermitage Hotel, the 100-plus year-old Glen Leven Farm is a joint partnership between the hotel and The Land Trust for Tennessee, and it supplies the restaurant with much of its produce.
“I try to get out there at least once a week,” Brooks says. “There’s no better place to find inspiration.”
This month, he’ll be checking on the beet harvest—they’re pulling up Detroit Dark Red, Touchstone Gold, and candy-striped [Chioggia] beets, all of which will go in to Brooks’ take on a fall salad.
“We [get to] choose the size, so we often go with a smaller beet, which, when we roast them, really concentrates the flavor,” he says.
Presented over a whipped local goat cheese and tossed with a fresh cranberry and ginger vinaigrette, it’s a salad made for celebrations—including ones involving turkey.
Capitol Grille, The Hermitage Hotel, 231 6th Ave N, 615-345-7116; capitolgrillenashville.com
Glen Leven Roasted Beet Salad
• Courtesy of executive chef Derek Brooks
• Whipped local goat cheese, candied hazelnuts, cranberry ginger vinaigrette, and Glen Leven greens
FOR THE SALAD
- 4 medium sized beets
- ½ cup suga
- r½ cup water
- ½ cup hazelnuts
- ½ cup local goat cheese, whipped
- 3 cups salad greens (your choice; we use a variety from our garden)
- 1 cup cranberry ginger vinaigrette (recipe below)
INSTRUCTIONS
1. Preheat the oven to 400 degrees. Season the beets with salt and pepper and olive oil, and wrap in foil packets. Roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then quarter and reserve.
2. In a small saucepan combine ½ cup sugar and ½ cup water and bring to boil. Add hazelnuts and cook until liquid is almost evaporated. Remove hazelnuts from pan and then fry in oil at 350 degrees until golden brown. Let cool, then roughly chop.
3. To serve, spread goat cheese on four individual plates. Add salad greens, then place quartered beets on top. Drizzle with Cranberry Ginger Vinaigrette and garnish with candied hazelnuts.
FOR THE DRESSING
- 1 cup fresh cranberries
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped ginger
- 2 tablespoons maple syrup
INSTRUCTIONS
1. Blend all ingredients together and season with salt and pepper.