Denver may have been on your map since childhood ski trips or since you first dog-eared the pages of Jack Kerouac’s On the Road, but these days, it’s rising not for its powder and beatnik ways, but for its food scene.
Here, Executive Chef Paul Nagan at the new Narrative in Denver’s Cherry Creek neighborhood transforms beets into an unforgettable dish — perfect for getting your salad fix as the temperature drops.
“Beets are a flavor of fall. heir earthy flavor pairs nicely with the sweetness of the goat cheese and pistachio, while brightened up with mint” notes Chef Nagan. “Be on the lookout for Chioggia beets which are a pink, often striped variety, originally cultivated in Italy which adds a different color and unique presentation.”
Here’s how to make it.
Makes 1-2 servings
10 mins min. min.
1 hour min.
- 5 oz red, gold, and Chioggia beets, peeled and sliced
- .5 oz lemon juice
- .5 oz olive oil
- For 2 oz mint pesto: 2 cups chopped mint, 2 cups chopped spinach, 6 garlic cloves, 2 cups olive oil, 1 cup Parmesan, ½-cup pine nuts, salt and pepper to taste
- For 1 oz crumbled candied pistachios: 5 cups pistachios, shelled, 1 cup sugar, ⅔-cup honey, 1 teaspoon salt
- 1 oz goat cheese
- A handful of arugula
How to make it