Terranea Blog

Terranea BlogFeb27

Terranea's Destination Dish of the Month - Roasted Beet Salad with Delta Asparagus, Toasted Hazelnuts, Goat Cheese, Dried Cranberries and California Orange Vinaigrette

Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items. Explore our featured recipe of the month for Terranea Resort! Make it yourself or dine at mar'sel to taste our Chef's dish! THIS MONTH'S Featured Ingredient: ROOT VEGETABLE We chose beets!

Roasted Beet Salad with delta Asparagus, Toasted Hazelnuts, Goat Cheese, Dried Cranberries and California Orange Vinaigrette


  • One bunch each, red, gold and candy striped baby beets, stems removed
  • 2 tablespoons toasted hazelnuts
  • 2 tablespoons dried cranberries
  • ½ cup fresh orange juice
  • 1 bunch medium asparagus
  • ½ cup orange vinaigrette (recipe follows)
  • 2 ounces fresh goat cheese
  • Sea salt
  • Fresh black pepper
  • Olive oil as needed
  • 3 sprigs of rosemary

Roasted Beets (cook all separately)

Place one bunch of baby beats, coated in olive oil and salt and pepper with a sprig of rosemary in a large piece of aluminum foil and wrap completely. You should have three foil packages, one for each color bunch.  Roast at 350 degrees for 30 mins or until a pairing knife pierces easily. Rub off skins with a kitchen towel. Coat lightly with salt and olive oil and refrigerate.

Dried Cranberries

Cover dried cranberries with the fresh orange juice and warm in a pot just to plump. Discard extra juice


Rough chop hazelnuts. Toasted evenly in a dry pan. Toss with olive oil and salt.


Peel asparagus. Cut the tip at one and a half inches. Reserve the stem for soup. Blanch tips in boiling salted water and shock in ice water to set color.

Orange Vinaigrette

  • 2 cups orange juice
  • 1 tablespoon sugar
  • 1 tablespoon water
  • ¼ cup canola oil
  • 1 tablespoon Rice vinegar as needed
  • Salt to taste

Reduce orange juice to 3/4 cup. Dissolve in the sugar. Emulsify in blender with canola oil until the consistency of heavy cream. Add water as necessary. Add vinegar and salt to taste.

To Plate

Toss all of your ingredients with a half of a cup of orange vinaigrette (or more depending on your taste. Everything should be just lightly coated and glistening).  Arrange the beets on room temperature plates on a colorful pattern. Top equally with asparagus tips, hazelnuts and cranberries. Crumble equal amounts of goat cheese on each salad.

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