Restaurant Recipes

Hot and Hot Fish Club Beet,
Arugula and Roquefort Salad

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  • 6 baby yellow beets. roasted and peeled
  • 6 baby red beets, roasted and peeled
  • 6 Chioga beets, roasted and peeled
  • 1/4 cup Roquefort cheese
  • 2 cups Citrus Vinaigrette
  • 3/4 cup roasted walnuts

Citrus Vinaigrette

  • 1/2 cup orange juice
  • 1/2 lemon juice
  • 1 tablespoon chopped shallots, fine dice
  • 1 teaspoon picked fresh thyme
  • Salt/pepper
  • 1/4 cup olive oil



  1. Slice beets into quarters or halves, depending on size. Place in mixing bowl.
  2. Add one quarter cup of vinaigrette.
  3. Season with salt and pepper and place beets evenly on plate.
  4. Crumble Roquefort cheese equally over salad.
  5. Lightly dress arugula with citrus vinaigrette. Evenly distribute over salads.
  6. Distribute walnuts.
  7. Spoon over excess vinaigrette and serve immediately.

Citrus Vinaigrette

  1. Put orange, lemon and lime juice in small saucepan. Reduce volume to one quarter of its original volume.
  2. Cool and place in mixing bowl with shallots and thyme.
  3. Whisk in olive oil.
  4. Season with salt and pepper.
  5. Refrigerate.


Posted by GayleL at Recipe Goldmine May 15, 2001.

Source: Chef Chris Hasting of Hot & Hot Fish Club

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