ironchef
Executive Chef
Also posted in the general section under Norgeskog's original beet recipe post:
Roasted Red and Yellow Beet Salad with Goat Cheese and Baby Greens
Yield: 4 Servings
Ingredients:
Goat cheese dressing:
1/2 pound goat cheese
2 shallots, chopped
4 Tbsp. Banyuls Vinegar
2 Tbsp. Pineapple Juice
1/2 c. Grapeseed Oil
2 Tbsp. Chives, finely chopped
1 tsp. Fresh Thyme
Kosher Salt to taste
Fresh Cracked Pepper to taste
Beet salad:
6 –8 medium-size Red and Yellow Beets, rinsed scrubbed, skin on
3-4 Tbsp. Extra virgin olive oil
Kosher Salt
Fresh Cracked Pepper
1 1/2 c. loosely packed Baby Arugula
1/2 c. Microgreens
1/2 c. Chervil
4 ounces high quality goat cheese
2-3 Tbsp. Truffle Oil
Method:
For the Dressing:
Combine goat cheese, shallots, pineapple juice, and vinegar in a blender or food processor. Puree until smooth. Slowly add the oil until emulsified. Add the thyme and chives and pulse for a few seconds until the herbs are incorporated in the dressing. Season to taste with kosher salt and pepper, transfer to a non-reactive container and refrigerate until service. This dressing can be held up for up to 3 days in the fridge, provided that the temperature in the fridge is below 40 degrees.
For the Salad:
Preheat oven to 350°F. Rub the beets with the extra virgin olive oil and sprinkle with kosher salt. Loosely wrap each beet individually in aluminum foil. Roast until tender, about 1 hour. Remove foil and cool completely. Peel and julienne. Divide and arange the beets among four plates. Spoon goat cheese dressing over beets. Combine all of the greens in a mixing bowl, drizzle with the truffle oil, and lightly toss. Season to taste with kosher salt and fresh cracked pepper. Place greens on or beside the beets. Crumble the goat cheese over the salads and drizzle the goat cheese dressing on and around the plate.
*You can also add toasted pine or macadamia nuts, dried cherries, pineapple, or cranberries, and/or fresh deep fried crispy sweet/purple/yukon gold potato chips/gaufrettes to this dish as well.
Roasted Red and Yellow Beet Salad with Goat Cheese and Baby Greens
Yield: 4 Servings
Ingredients:
Goat cheese dressing:
1/2 pound goat cheese
2 shallots, chopped
4 Tbsp. Banyuls Vinegar
2 Tbsp. Pineapple Juice
1/2 c. Grapeseed Oil
2 Tbsp. Chives, finely chopped
1 tsp. Fresh Thyme
Kosher Salt to taste
Fresh Cracked Pepper to taste
Beet salad:
6 –8 medium-size Red and Yellow Beets, rinsed scrubbed, skin on
3-4 Tbsp. Extra virgin olive oil
Kosher Salt
Fresh Cracked Pepper
1 1/2 c. loosely packed Baby Arugula
1/2 c. Microgreens
1/2 c. Chervil
4 ounces high quality goat cheese
2-3 Tbsp. Truffle Oil
Method:
For the Dressing:
Combine goat cheese, shallots, pineapple juice, and vinegar in a blender or food processor. Puree until smooth. Slowly add the oil until emulsified. Add the thyme and chives and pulse for a few seconds until the herbs are incorporated in the dressing. Season to taste with kosher salt and pepper, transfer to a non-reactive container and refrigerate until service. This dressing can be held up for up to 3 days in the fridge, provided that the temperature in the fridge is below 40 degrees.
For the Salad:
Preheat oven to 350°F. Rub the beets with the extra virgin olive oil and sprinkle with kosher salt. Loosely wrap each beet individually in aluminum foil. Roast until tender, about 1 hour. Remove foil and cool completely. Peel and julienne. Divide and arange the beets among four plates. Spoon goat cheese dressing over beets. Combine all of the greens in a mixing bowl, drizzle with the truffle oil, and lightly toss. Season to taste with kosher salt and fresh cracked pepper. Place greens on or beside the beets. Crumble the goat cheese over the salads and drizzle the goat cheese dressing on and around the plate.
*You can also add toasted pine or macadamia nuts, dried cherries, pineapple, or cranberries, and/or fresh deep fried crispy sweet/purple/yukon gold potato chips/gaufrettes to this dish as well.
