Kitchen confidential: Charles Roumeliotes, Orzo Kitchen and Wine Bar


The secret to great cooking is: quality ingredients and making food from scratch.

The secret to success in the restaurant business is: attention to the small details, knowing what your guests want and need, and creating a warm and inviting dining environment.

The secret to making our roasted beet and arugula salad with three citrus vinaigrette and fresh Laura Chenel chevre is: allowing the juices to reduce until the liquid resembles a syrup.

Orzo's Roasted Beet and Arugula Salad with Three Citrus Vinaigrette and Fresh Laura Chenel Chevre

1 lb of assorted beets

1 cup fresh orange juice

1/2 cup fresh lemon juice

1/2 cup fresh lime juice

1 tbs fresh herbs

2" piece of fresh ginger, sliced

1 tbs Dijon Mustard

3/4 cup olive oil

salt and pepper to taste

1/2 lb Baby Arugula

1 handful fresh Laura Chenel chevre


Clean, peel and slice beets. Roast in 350-degreee oven in covered pan for 45 minutes until tender. Allow to cool. 

Add juices and ginger to pan and simmer for about 30 minutes until juices are reduced to syrup. Allow to cool. Mix juices with all the other ingredients to make vinaigrette.

Mix beets with some dressing and arrange on individual plates.

Mix arugula with some dressing and arrange in the middle of the beets.

Crumble the chevre (goat cheese) around the salad and drizzle some additional dressing.

Garnish with some additional cracked black pepper.

Charles Roumeliotes with his special salad


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