Fall Recipe: Coke Farm Beet Salad

Around this time of year, we all begin planning our Thanksgiving Day/Weekend menus and sometimes it’s fun to mix it up with something new! This year, the Portola Hotel & Spa’s Executive Chef Danny Abbruzzese is sharing one of his favorite, Fall-inspired salad recipes, featuring local, organic produce and the season’s finest ingredients. Happy cooking!


Roasted Beets

2 ea.  Red Beets

2 ea. Gold Beets

2 ea. Chioggia Beets

2 ea. Fornono Beets

1/4c Cider Vinegar

2c Water

1b Thyme Sprigs

Kosher Salt – to taste

Black Pepper – to taste

Coke Farm Beets

Preheat oven 400°. Remove beet tops and roots, scrub with warm water and towel to remove excess dirt. Place whole beets in separate pans by variety. Coat with oil, season with salt and pepper, add Thyme, vinegar, water and cover. Roast beets for 35-45 minutes, or until tender.

Cider Vinaigrette

1/2c Extra Virgin Olive Oil

1/2c Cider Vinegar

1t Garlic – minced

1T Shallots – minced

1T Dijon Mustard

1t Thyme – picked

Kosher salt – to taste

Black Pepper –to taste

Combine all vinaigrette ingredients in a mixing bowl and whisk for two minutes. Let stand for 10 minutes. Whisk again before serving.

Cider Vinaigrette

 Salad & Garnish:

2c. Beets: Roasted Organic Varieties – see recipe above

2 Heads Lettuce: Little Gem – cleaned 1 inch cut

1c Feta Dry –  ¼ inch Cubes

1c Almonds (Whole Marcona Almonds) – toasted

1/2c Pancetta – ½ inch lardons

1/2b Parsley – chiffonade

Sea Salt – to taste

Fresh Ground Black Pepper – to taste

 To Plate:

Toss beets with 1/2c cider vinaigrette, parsley, season with salt and pepper. Toss little gem lettuce with remaining vinaigrette, evenly divide and place in the center of four serving plates. Top the lettuce with feta, toasted almonds, and pancetta. Serve immediately and enjoy!

Almonds, Pancetta & Feta

Serves: 4

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