Warm Potato, roasted Beet and roma tomato ChiCken salad With herB Pesto Todd Downs, chef, Bourbon Street Hideaway, Ft. Wayne, Ind. www.columbiastreetwest.com/bourbanstreet.htm Keep red and golden beets separate throughout the prep so as to not stain the other ingredients. Yield: 4 servings 8 Idaho yellow fingerling potatoes, blanched until tender 4 baby red beets, tops removed 4 baby golden beets, tops removed 2 Roma tomatoes, cored and split lengthwise 1 red onion, cut into 4 slices and grilled 1 c. extra virgin olive oil, divided Salt, to taste Pepper, to taste 1/2 lemon, seeded, roasted at 300°F until tender and cooled 2 T. Dijon mustard 2 oz. baby greens 4 4-oz. chicken breast, grilled and kept warm Herb Pesto (recipe follows) Method (1) Preheat the oven to 350°F (2) Toss potatoes, red and golden beets, to. matoes and onion separately in 1/2 c. olive oil to coat, season with salt and pepper, and place on baking sheets. (3) Cook beets approximately 20 minutes, until tender. Peel after cooling slightly, cut in half; reserve warm. (4) Cook potatoes approximately 15 minutes. Cut in half lengthwise; reserve warm. (5) Cook tomatoes about 10 minutes; reserve warm. (6) Cook red onion 10 minutes; reserve warm. (7) Place roasted lemon in blender; season with salt and pepper. (8) Add mustard, and purée until smooth. (9) Add remaining 1/2 c. olive oil slowly; adjust consistency if needed with water. (10) Toss each vegetable lightly with the dressing. Arrange the following on 4 large plates: 2 pieces of each beet, slice of red onion, 2 pieces of the potatoes, 1 each of tomato. (11) Place the baby greens in the center of the plate, and top with a grilled chicken breast; top the breast with Herb Pesto, and serve. Herb Pesto 1/2 c. Italian parsley leaves 1 c. mint leaves 1/2 c. basil leaves 1/4 c. green onion, sliced Salt and pepper, to taste 1 c. extra virgin olive oil Method (1) Combine the herbs in a blender with green onion, salt and pepper. (2) Purée with the oil until smooth. Wine pairing: La Fenêtre Chardonnay “Bien Nacido” 2008 (California) is a rich, toasty Chardonnay with butterscotch and lemon curd flavors that perfectly complement the creamy potatoes, grilled chicken and herb pesto. By including lentils, the dish becomes a high-protein vegan entrée. Tomatoes and mint add festive holiday colors. seven-riCe taBBouleh salad With Green lentils, Fava Beans and tomatoes David Slater, executive chef, Harris Teeter grocery stores, www.harristeeter.com Yield: 12 servings 3 c. gourmet seven-rice blend, cooked 1 c. green lentils, cooked 6 c. flat-leaf parsley, finely chopped 1 c. scallion, chopped 6 c. tomatoes, seeded and chopped IDAHo PoTATo CoMMISSIon USA RICe FeDeRATIon 1 c. fava beans, blanched and peeled 2 c. mint, chopped 1 c. fresh lemon juice 1 c. extra virgin olive oil Kosher salt and freshly ground black pepper, to taste 12 clean romaine leaves Method (1) Toss the rice and lentils in a bowl. Add parsley, scallion, tomatoes, fava beans and mint. Toss to combine. (2) Mix lemon juice and olive oil in a separate bowl; season with salt and pepper. (3) Toss dressing with rice mixture, and garnish with romaine leaves. Wine pairing: With crisp flavors of sweet grapefruit and fresh herbs, Bodegas Antaño Alta Plata Verdejo 2009 (Spain) will bring out the lemony, herbal flavors of the salad. 28 | Chef www.chefmagazine.com