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“The beet salad served at Marina Kitchen is all about using what is in season and adding a little twist,” says Executive Chef Aron Schwartz. “Traditionally, when people think about goat cheese, they think about tart crumbles. In our dish, we replace fresh goat cheese with an aged goat cheese that gives more depth to the salad. We use hazelnuts in the salad because they have a nice, earthy undertone that balances beautifully with the beet. Finally, we tie the whole dish together with hazelnut oil and sherry vinegar.”

Beet Salad
Serves 6

1 bunch roasted beets, cut in half
1/4 c. wild arugula (available at farmers markets)
12 segments of mixed citrus
2 T. crushed toasted hazelnuts
1-2 T. sherry vinegar
1-2 T. hazelnut oil
Salt and pepper to taste
1 T. aged goat cheese, shaved

Place the first four ingredients in a mixing bowl. Add vinegar and hazelnut oil. Adjust seasoning and combine. Place on plate and finish with shaved goat cheese.

Executive Chef Aron Schwartz
Marina Kitchen
San Diego Marriott Marquis & Marina
333 W. Harbor Dr., San Diego, CA 92101

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Having predominantly spent my formative years in the Midwest, the opportunities to go surfing were so few and far between that they were, essentially, nonexistent. The closest I got to the sport was watching Gidget movies at the drive-in.

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