Wasatch Crest’s Head Chef, Mirza Miljkovich served up a scrumptious beet salad with seared ahi for our clients. The simple salad is perfect for a light spring lunch. You can watch Mirza’s cooking tutorial here. The complete recipe is below. Bon appétit!
*Makes a salad for two
- 1/4 cup balsamic vingear
- 1/4 cup orange juice
- 1-2 Ahi tuna steaks
- 2 cups spring mix
- 1/4 cup diced pears
- 6-8 sliced cooked beets (canned, roasted or boiled)
- 1/4 cup goat cheese
- 1/4 cup candied pecans
Start by bringing the balsamic vinegar and orange juice to a gentle boil in a small saucepan. Reduce heat and let simmer, stirring occasionally. When the sauce is thick enough to coat the back of a spoon (about 10 minutes), remove from heat and allow to cool completely before serving.
In a saute pan, heat oil. Sear the ahi for a couple of minutes on each side. Cook longer according to your preference.
On a plate, add spring mix. Top with pears, beets, goat cheese, and candied pecans. Drizzle with cooled balsamic glaze.
About the Author
Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.