Chef/owner Randy Chamberlain of the restaurant blu, submitted this week’s recipe for Raw Beet Salad. Of course he recommends using local produce, which is plentiful these days. And the local beets will soon be available, if they aren’t already.

Proud to be located just minutes from the most beautiful place in America (according to the viewers of Good Morning America) blu is in downtown Glen Arbor. Make plans to watch the sunset over Lake Michigan from the atrium dining room. For the summer, blu is open 6 days a week, Tuesday through Sunday at 5:00 pm and is located at 5705 S. Lake Street. For more information call 231-334-2530 or visit www.glenarborblu.com.

Raw Beet Salad

Beet Ingredients:
1 tsp. balsamic vinegar
sea salt and freshly ground black
pepper
2 T. extra-virgin olive oil
¼ tsp. cumin seeds, or 1/8 tsp.
cumin powder
1shallot, peeled and cut into paperthin slices
4 medium beets, trimmed, peeled
and finely grated
Salad Ingredients:
1 tsp. balsamic vinegar
sea salt and freshly ground black
pepper
1 T. extra-virgin olive oil

BLU CHEF RANDY CHAMBERLAIN 7 oz. oak-leaf lettuce, or other locally available fresh lettuce ( 8 cups loosely packed), rinsed, patted dry, and torn into bite-size pieces

Directions:

To prepare the beets, whisk the vinegar with salt and pepper to taste in a large bowl.

Add the olive oil in a thin, stream, whisking constantly. Taste for seasoning; then stir in the cumin seeds (or cumin) and the shallot. Add the beets and toss so they are thoroughly coated with the dressing. Let the beets rest for at least 15 minutes before serving.

Note: You can let the beets sit in the dressing for several hours before you serve the salad, to meld the flavors.

Just before serving, prepare the salad ingredients. Whisk the vinegar with salt and pepper to taste. Add the oil in a thin stream, whisking constantly. Add the lettuce leaves, and toss so they are thoroughly coated with the dressing. Place the lettuce on a large serving platter.

Toss the beets one more time and place them atop the lettuce, leaving the lettuce showing around the edges. Serve immediately. 4-6 servings.

Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Chimoski Bakery, Kerby’s Bar & Grill, La Becasse, Little Traverse Inn, The Manor on Glen Lake, Riverside Inn, Trish’s Dishes and Western Avenue Grill.