Preheat the oven to 400°F (200°C). Trim beet greens and scrub beets clean. Wrap each beet individually in foil with 1 tsp olive oil and a pinch of salt; place on a baking sheet.

Roast beets for 45–60 minutes, until a paring knife slides in easily. Remove from oven, unwrap, and let cool slightly. Slip off skins using a towel or hands; slice into 1/4-inch rounds or wedges.

In a small bowl, whisk together 2 tbs olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, and remaining salt and pepper to make a vinaigrette.

In a large bowl, toss mixed greens lightly with half the vinaigrette. Arrange greens on plates, top with roasted beet slices, crumbled goat cheese, and toasted walnuts. Drizzle remaining vinaigrette over each salad and serve.

Heat butter and 1 tbs olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add sliced mushrooms and dried thyme. Sauté until mushrooms release liquid and shrink and begin to brown, about 8–10 minutes.

Sprinkle flour over the mushrooms and stir to coat; cook 1–2 minutes to remove raw flour taste.

Slowly pour in stock while stirring to avoid lumps. Bring to a gentle simmer and cook 10 minutes to thicken and meld flavors.

Remove about one-third of the soup and blend smooth with an immersion blender or in a countertop blender, then return to pot for a creamier texture. Stir in heavy cream, season with salt and pepper, and warm through (do not boil).

Ladle into bowls and garnish with chopped parsley.

Pat chicken breasts dry and season both sides with 2 tsp salt and 2 tsp pepper. Heat 2 tbs olive oil and 2 tbs butter in a large skillet over medium-high heat until foaming. Add chicken and sear 4–5 minutes per side (depending on thickness) until golden and an internal temperature of 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.

Prep and Cook Chicken

In the same skillet, reduce heat to medium, add minced garlic and sauté 30 seconds. Pour in 1/2 cup dry white wine (or skip and use stock) to deglaze, scraping browned bits, and let reduce by half (2–3 minutes). Add 1 cup chicken stock, lemon zest and juice, chopped parsley, and thyme; simmer 3–4 minutes until slightly reduced. Stir in any juices from resting chicken and adjust seasoning. Return chicken to skillet to warm briefly in the sauce before serving.

Make Lemon-Herb Sauce

Keep 5 cups chicken stock warm in a saucepan over low heat. In a separate large saucepan or deep skillet, melt 1 tbs butter (or 1 tbs oil) and sauté chopped shallot until translucent, about 2 minutes. Add arborio rice and toast, stirring, 1–2 minutes until edges look translucent.

Parmesan Risotto

Pour in 1/2 cup dry white wine (optional) and stir until mostly absorbed. Begin adding hot stock, one ladleful (about 1/2 cup) at a time, stirring frequently and letting liquid be mostly absorbed before adding the next ladle. Continue for 18–22 minutes until rice is tender but still has a slight bite.

When risotto is creamy and cooked, remove from heat and stir in 1 cup grated Parmesan and 2 tbs butter for a glossy finish. Season to taste with salt and pepper.

Slice chicken and serve over or beside a generous scoop of risotto, spooning lemon-herb sauce over the chicken. Garnish with extra parsley and lemon zest if desired.

Sprinkle 1.5 tsp gelatin over 3 tbs cold water in a small bowl; let bloom for 5–10 minutes.

In a saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, and 3/4 cup granulated sugar. Warm until sugar dissolves and mixture is hot but not boiling.

Remove from heat and stir in 4 oz finely chopped chocolate until melted and smooth. Add vanilla extract. Stir in bloomed gelatin until completely dissolved.

Pour mixture into 4–6 ramekins or molds. Let cool to room temperature, then refrigerate at least 4 hours or overnight until set.

For the raspberry sauce: combine raspberries, powdered sugar, and 1 tsp lemon juice in a blender or small saucepan. If using blender, puree and then strain through a fine mesh sieve to remove seeds. If using saucepan, warm gently and mash, then strain. Chill until ready to serve.

To serve, unmold panna cotta (dip ramekin briefly in warm water and invert) or serve in ramekin. Spoon raspberry sauce over or around each panna cotta and garnish with mint leaves.

red beets (medium)

golden beets (medium)

olive oil

salt

black pepper

mixed baby greens

goat cheese

walnuts, toasted and roughly chopped

balsamic vinegar

honey

Dijon mustard

lemon juice

unsalted butter

yellow onion, finely chopped

garlic cloves, minced

cremini mushrooms, sliced

shiitake mushrooms, sliced (optional)

dried thyme

all-purpose flour

chicken or vegetable stock

heavy cream

fresh parsley, chopped (for garnish)

boneless skinless chicken breasts

dry white wine (optional)

chicken stock

lemon, zested and juiced

fresh parsley, chopped

fresh thyme leaves

arborio rice

shallot, finely chopped

dry white wine (for risotto, optional)

hot chicken stock (for risotto)

grated Parmesan cheese

unsalted butter (for risotto finish)

whole milk

granulated sugar

semisweet or dark chocolate, finely chopped

vanilla extract

gelatin powder (unflavored)

cold water (for blooming gelatin)

fresh or frozen raspberries

powdered sugar (for raspberry sauce)

lemon juice (for sauce)

mint leaves (optional, for garnish)

Dinner Prix Fixe

Make Dinner Prix Fixe Recipe in just 3h 30m. 4 Courses

Dinner Prix Fixe Recipe

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