Hallie Norvet

Personal Chef Service


Roasted Red Beet and Poblano Pepper Salad

Posted on August 22, 2013 at 6:45 PM Comments comments (0)

Roasted Red Beet and Poblano Pepper Salad with Cotija Cheese and Lime Vinaigrette

The smoky flavor of the fire roasted Poblano peppers in this recipe pairs spectacularly with the earthiness of the beets. You can roast the peppers and the beets ahead of time; just make sure they stay separated. Serve this dish at room temperature, or chilled with lots of fresh cilantro.


Prep Time: 25 Minutes

Cook Time: 1 Hour

Servings: 4

By: Chef Hallie Norvet




3 Large Red Beets

1 Large Poblano Pepper

½ Cup Crumbled Cotija Cheese

¼ Cup Fresh Chopped Cilantro Leaves



1 Lime, Juiced

¼ Tablespoon Honey

Kosher Salt and Pepper to Taste



Preheat oven to 375. Cut roots and ends off of beets. Beet juice can dye clothing and surfaces very easily so use caution. Wrap each beet in aluminum foil and place on baking sheet in oven. Roast beets for one hour and check for doneness. Stick a toothpick or fork into beet, if there is no resistance, your beet is cooked. Allow beets to cool.


Take whole Poblano pepper and roast over open flame or place under broiler in oven until skin is black and blistered. Always use caution when working with an open flame. Put roasted pepper into a plastic bag or a bowl with a lid to “sweat” until soft. Once pepper is soft, remove charred skin by wearing a glove. Remove stem and seeds from pepper with a knife, chop pepper into small chunks and hold in your refrigerator.


Once your beets have cooled, remove their skins by hand by wearing a glove. Once peeled, cut beets into uniform 1 inch cubes. Hold beets in refrigerator until ready for use.


To make your dressing, simply whisk lime juice, honey and salt and pepper together. Remove beets and peppers from fridge and toss with dressing. Toss in ½ of the cilantro leaves and serve in a plate or bowl. Top with crumbled cotija cheese and remaining cilantro leaves.

How to Cook Beets

Posted on April 7, 2013 at 12:30 AM Comments comments (0)

I have tried many ways of cooking beets from boiling, to roasting and to braising and I believe found the most efficient method so far. Follow along step-by-step as I show you how to make delicious nutritious beets for salads, sides, soups and entrees.

I am using candy striped beets, and golden beets I purchased from my local farmer's market, but you can use any beet at all! Most supermarket's carry beets year-round. If you have baby beets, simply reduce the oven time by half.

Makes about 4 Cups


6 Large Beets

Bay Leaf

1 Tablespoon Pickling Spices

2 Tablespoon Red Wine Vinegar

1 Q Water (or enough to almost cover beets)

1 Teaspoon Fresh Cracked Pepper

3 Tablespoon Kosher Salt

Deep Cooking Dish

Aluminum Foil

1. To begin, clean off all the beets of excess dirt.

2. Cut off the bottom and the tip of the beet head. This will allow for even cooking and the flavors to penetrate the beet.

3. Next place all beets into your cooking dish. Add bay leaf, vinegar, pickling spices and salt. All of these herbs and spices add flavor to the beets while they cook.

4. Fill dish with water until beets are just about covered.

6. Cover with aluminum foil and seal tightly.

7. Cook at 350 degrees for 1.5 hours or until a toothpick can go through each one. Please use caution when removing the foil as the steam and water will be VERY hot. Use tongs to remove foil to prevent any steam burns on your hands.

8. Remove beets from liquid with tongs and allow to cool. Discard liquid.

9. You can remove the skins by applying pressure to the outside of  the beet. I recommend using a towel to peel them. It will prevent your hands from becoming dyed with beet juice. If you are cooking red beets, please use gloves! It can get quite messy.

10. I then cut my beets into cubes for my salad. But you can slice them, cube them, shred them, chop them, puree them, whatever you can imagine. Simply store in your refrigerator for up five days for beets at arms reach. 

I added some heirloom radish, baby pea tendrils, and pickled shallot to my beet mixture. I then dressed it in a balsamic vinaigrette, and topped it off with baby mesclun greens and goat cheese (below). Super fresh and screams Springtime!!

Heirloom Caprese Salad

Posted on December 3, 2012 at 3:30 AM Comments comments (0)

Simple traditional Italian salad consisting of heirloom tomatoes, fresh mozzarella and balsamic reduction. Great as a starter, or a side salad, this recipe is sure to compliment any Italian meal.

Serves 4-5


  • 3 Large Heirloom Tomatoes
  • 1 Large Fresh Mozzarella Ball
  • 1 Bunch Fresh Basil
  • Olive Oil
  • Balsamic Vingear
  • Salt + Pepper


  1. Cut heirloom tomatoes into thick slices.
  2. Cut fresh mozzarella into thin slices
  3. Pull basil leaves from branch (if any)

Balsamic Reduction: Take one 750ml bottle of balsamic vinegar and place into small sauce pan. Cook over low heat until the reduction coats the back of a spoon. Store in a jar or squeeze bottle sealed with plastic wrap to retain freshness.


Alternate tomato slice, mozzarella, basil. Tomato slice, mozzarella, basil. Until you have created a large circle. Once plating is completed, drizzle balsamic reduction and olive oil over salad. Season with salt and fresh cracked pepper.

BLT Salad

Posted on December 1, 2012 at 2:15 PM Comments comments (0)

Skip the bread and triple the lettuce on your BLT. This salad satisfies your craving for a BLT without the carbs or mayonaisse. A poached egg is all that is needed to tie this healthy and delicious salad together. Great for breakfast or lunch!


  • Baby Spinach
  • Pancetta (Italian Bacon)
  • Baby Heirloom Tomatoes
  • 1 Large Organic Egg
  • Olive Oil
  • Balsamic Vinegar
  • 1tb White Vinegar
  • Salt + Pepper


  1. Put baby spinach into mixing bowl.
  2. Chop baby heirloom tomatoes into quarters and add to mixing bowl.
  3. Place pancetta into a skillet and cook over medium-low heat. Once pancetta is crispy, remove from heat and put on paper towels to cool.
  4. Gently break pancetta into small pieces and put aside.
  5. Make 25/75 mixture of balsamic/olive oil. Whisk. Season with salt and pepper
  6. Heat water in a small pot to a rolling boil, ad 1 TB white vinegar. The vinegar helps keep the poached egg from falling apart. Turn heat to low and gently crack egg and drop into water. If this is too difficult, try cracking the egg into a small bowl, then dropping the egg into the hot water.
  7. Cook the egg until the yolk is soft but with some give. About 5 minutes. This should be an over-medium cooked egg. Cook it less or more depending on your preference.
  8. Mix all ingredients, except egg, into mixing bowl. Place mixture into serving bowl, then top with the poached egg. Season with salt and pepper and enjoy!

Butter Lettuce Salad with French Mustard Vianigrette

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Butter Lettuce Salad with French Mustard Vinaigrette

This is a classic French Mustard Vinaigrette salad dressing that is perfect over any simple green salad..

Serves: 4-6

Prep Time: 10 Minutes

Cook-time: None

By: Chef Hallie Norvet




1 Large Head Butter, Boston or Bibb Lettuce (they all mean the same thing)

1 tsp. FInely Chopped Shallot

1 1/2 Tbs. Red Wine Vinegar

1 tsp. Dijon mustard

1 tsp. Honey

3 1/2 Tbs. Extra-virgin Olive Oil

Salt and freshly ground pepper, to taste

1 Tbs. Chopped Fresh Chives

1 Tbs. Chopped Fresh Tarragon

1 Tbs. Chopped Fresh Flat-leaf Parsley



Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.


In a large salad bowl, whisk together the shallot, vinegar, mustard, honey. Slowly drizzle in the olive oil and whisk to make a vinaigrette. Season with salt and pepper. Add the lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.