Chef Jacob Moss is the Executive Chef at The Dolphin Bay Resort in Pismo Beach and created this delightfully delicious dish with fresh beets, red and yellow bell peppers, beet greens, and almonds and topped with mizuna greens.
Mizuna greens are Japanese mustard greens that have a mild, peppery and slightly spicy flavor. Perfect to finish dishes like this one, these greens are also delicious in soups, stir fry dishes, and in salads. High in antioxidants and vitamin A, mizuna greens – and this recipe – are bikini friendly and add beautiful color to the dish.
Nutrition:
Calories: 495
Fat: 40.7g
Saturated fat: 5.0g
Sodium: 88mg
Potassium: 1001mg
Carbohydrates: 28.4g
Fiber: 8.8g
Sugars: 14.2g
Protein: 9.1g
This recipe provides 105% of the RDA for vitamin A, 285% for vitamin C, and 29% of iron. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
1 each raw red beet and raw gold beet with greens attached
1 cup + 1 tablespoon extra virgin olive oil
½ cup toasted sliced almonds
For Pepper Vinaigrette:
1 medium yellow bell pepper
1 medium red bell pepper
1 medium English cucumber
¼ cup rice wine vinegar
¼ cup olive oil (extra virgin preferred)
Sea salt and Pepper, as needed
1 small bunch mizuna
Peel both beets and slice very thin using a mandolin.
Toss sliced beets in 1 tablespoon of olive oil and a pinch each of salt and pepper.
For Beet Green Pesto, wash and rinse beet tops and put into a blender with almonds and a pinch of salt and pepper.
Turn the blender on and slowly pour in the remaining cup of extra virgin olive oil.
For Pepper Vinaigrette, dice red and yellow bell peppers very small.
Peel the English cucumber with a vegetable peeler.
Then dice the peels from the cucumber very small as well.
Mix both colors of peppers and cucumber peels together in a mixing bowl.
Pour rice wine vinegar and remaining 1/4 cup olive oil in to the mixing bowl.
Arrange sliced marinated beets on a large plate randomly changing colors.
Then top with 2 tablespoons Pepper Vinaigrette and2 tablespoons Beet Green Pesto.
Finally top with Mizuna, season with a pinch of salt and pepper, and serve.
Preparation Time (hrs/min)
