Ingredients
- BEET:
- 1 1 large Alaska Grown beet, red or golden
- GOCHUJANG VINAIGRETTE:
- 2 Tablespoons 2 Tablespoons gochujang Korean red pepper paste
- 1 Tablespoon 1 Tablespoon Alaskan honey or other wildflower honey
- 1 Tablespoon 1 Tablespoon rice vinegar
- 1 clove 1 clove garlic, minced
- 1 Tablespoon 1 Tablespoon chopped fresh cilantro
- 1/2 1/2 lime, juice and zest
- 1 teaspoon 1 teaspoon sugar
- 2 Tablespoons 2 Tablespoons olive oil
- LEMON MASCARPONE GOAT CHEESE:
- 2 oz. 2 oz. mascarpone, softened
- 2 oz. 2 oz. goat cheese, softened
- 1 teaspoon 1 teaspoon lemon zest
- 1/2 Tablespoon 1/2 Tablespoon heavy cream or whole milk
- 1/2 teaspoon 1/2 teaspoon Alaskan sea salt
- GREENS AND ALASKA SNOW CRAB:
- 1/2 1/2 Alaska Grown cucumber
- 8 oz. 8 oz. large wild Alaska snow crab meat pieces, shells discarded
- 2 2 Alaska Grown radishes, plus green tops, if desired
- 1 cup 1 cup assorted Alaska Grown greens watercress, arugula, baby spinach
- 1/2 cup 1/2 cup chopped, toasted hazelnuts
Servings:
Units:
Instructions
- BEET:
- Preheat oven to 375F. Place beet on a small baking sheet and roast for 30 to 40 minutes or until tender; cool. Peel and cut into small
- cubes; set aside.
- (Alternatively, simmer the peeled and halved beet until fork tender. Cool and dice.)
- GOCHUJANG VINAIGRETTE:
- Combine all ingredients in a bowl; whisk. Set aside.
- LEMON MASCARPONE GOAT CHEESE:
- Place all ingredients in a small bowl or mini food processor. Blend thoroughly; set aside.
- GREENS AND ALASKA SNOW CRAB:
- Slice cucumber in eighths lengthwise, then cut on the bias into 1-inch pieces; set aside. Separate leaves from radishes; set aside. Slice
- radishes paper thin; set aside.
- To serve, place cucumbers, crab, greens and radish tops, if using, in a bowl; add about 2 tablespoons of prepared vinaigrette; toss. Taste
- and add more vinaigrette, if desired; set aside. Using the back of a large spoon or small spatula, smear a large, thin layer of cheese
- across bottom of 4 plates. Sprinkle layers with hazelnuts. Add beet cubes around and on the cheese layer, place cucumber-crab-greens
- mixture in the middle. Garnish with sliced radishes.
- This is an amped-up Alaskan version of the classic beet and goat cheese salad. Gochujang is a Korean red pepper paste that is available in
- Asian markets.
Recipe Notes
Recipe by Chef Erik Slater, Seward Brewing Company, Seward, AK.
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