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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.”

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Beet Salad
Serves 6

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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

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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.

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Executive Chef Aron Schwartz
Marina Kitchen
San Diego Marriott Marquis & Marina
333 W. Harbor Dr., San Diego, CA 92101
619-699-8222
facebook.com/marinakitchensd

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EDITOR'S CORNER

Hello, Dali

dali

When I arrived here in late 2013 and began furnishing an apartment, I had to prioritize a bed, lamp, sofa, toaster and other essentials before I could give “enhancements” their due course. And until I could start developing a San Diego art collection, I did what any art lover would do: I went to art.com and ordered a couple of poster prints to hang on the wall.

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