San Francisco Restaurant Dinner Menu

Starters

Japanese Caesar Salad - Baby Hearts of Romaine, Diakon Strings, Toasted Black Sesame Seeds & Unagi - $12
Charcuterie & Cheese - Boccalone Fennel Salame & Soppressata, Spanish Drunken Goat & Marin Blue - $16
Pomme Frites - White Truffle Oil, Garlic & Parmigiano-Reggiano - $8
Warm Medley of Olives - $6
Wild Arugula Salad - Chioggia Beets, Baby Artichokes & Meyer Lemon Vinaigrette - $11
Young Ginger Crispy Lollipops with Napa Slaw - $11

Entrees

Local Caught Crispy Salmon - Baby Tot Soi, Young Ginger-Green Onion Sauce & Yellow Beets - $23
Chinese Five Spice Short Ribs - Creamy Polenta, Asparagus & Natural Jus - $24
Orchard Kobe Burger - Havarti Cheese, Spicy Aioli, House Made Pickles & Fries - $15
Organic English Pea Risotto - Roasted Beets, Fennel & Parmigiano-Reggiano - $19
Pizza of the Day - $12

Wild Arugula & Roasted Beet Salad with French Feta

 By Garret G. Martindale, Executive Chef of Roots Restaurant

Published on January 5, 2012

A healthy salad consisting of arugula, beets, and feta cheese that serves 4.

Recipe Type: Appetizer
Yield: Serves 4

Ingredients:
Wild Arugula: ½ lb
Large Red Beets: 2 Each
Larger Yellow Beets: 2 Each
French Feta: ¼ lb
Sherry Vinegar: 5 T
Good Extra Virgin Olive Oil: 3 T
Shallots, minced: 1 Each
Whole Grain Dijon Mustard: ¼ t

Directions:
  1. Get two medium sized pots and fill with cold water, enough to fully cover the beets.
  2. Cook the different colored beets separately.  Add 2 tablespoons of sherry vinegar to both.
  3. Bring to a boil and reduce to a simmer.
  4. Cook until you can easily go through the beets with a knife.
  5. Remove from heat and drain.
  6. Let the beets cool down before removing the skin.
  7. Cut the beets into inch cubes and keep the colors separate.
  8. Add the sherry vinegar, extra virgin olive oil, shallot and Dijon to a medium mixing bowl.
  9. Whisk the contents and season to taste.
  10. Add the arugula and yellow beets to the bowl and mix thoroughly.
  11. Next add the red beets and gently mix.
  12. The feta cheese can be just crumbled on the top of the salad and served.





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