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Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette Recipe

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Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
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Ingredients
10
Count
Nutrition
122
Calories
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Ingredients:

  • 1 cup red beet juice (from about 1 lb beets; or purchased from a health food store)
  • 1 to 2 yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8-inch slices), scrubbed
  • 1 to 2 red beets (enough to yield thirty-six 1-inch-long batons), scrubbed
  • 2 tbsp canola oil
  • 6 oz ashed chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions

Directions:

  1. For the Beet Powder: 1/2 cup finely chopped beet (chopped in a food processor; or use the pulp left after juicing beets in a juicer)
  2. Blot the beet pulp with paper towels to extract excess moisture. Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer. Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color. Let the beets cool to room temperature. Grind the beets to a powder in a coffee or spice grinder. Store in a covered plastic container.
  3. For the beet glaze: Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top. Add the red wine vinegar and reduce until the liquid has a syrupy consistency. Pour into a small squeeze bottle.
  4. Preheat the oven to 300º F.
  5. Wrap the yellow beets and red beets separately in aluminum foil, adding 1 tablespoon of the canola oil to each. Roast for 1 1/2 to 2 hours, or until they are tender.
  6. Peel the cooked beets. Cut the yellow beets into twelve 1/8-inch slices, then cut them with a cutter into 2-inch rounds. Cut the red beets into 36 batons about 1 inch long by 1/4 inch thick. Season all the beets with a little olive oil and salt.
  7. To complete: Pipe some beet glaze in dots of decreasing size down one side of the plate. Place a round of yellow beet in the center of the plate. Top each with 6 red beet batons laid side by side and another slice of yellow beet. Lay a wedge of cheese over each slice.
  8. Toss the beet greens with a little olive oil and salt. Stack a small pile of greens on each round wedge of cheese and sprinkle the plates with beet powder.
  9. The French Laundry Cookbook Artisan
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 122.45 Kcal (513 kJ)
Calories from fat 42 Kcal
% Daily Value*
Total Fat 4.67g 7%
Sodium 19.57mg 1%
Potassium 81.58mg 2%
Total Carbs 21.4g 7%
Sugars 7.04g 28%
Dietary Fiber 3.02g 12%
Protein 2.77g 6%
Vitamin C 1.3mg 2%
Iron 0.3mg 1%
Calcium 4.1mg 0%
Amount Per 100 g
Calories 115.43 Kcal (483 kJ)
Calories from fat 39.59 Kcal
% Daily Value*
Total Fat 4.4g 7%
Sodium 18.44mg 1%
Potassium 76.9mg 2%
Total Carbs 20.17g 7%
Sugars 6.64g 28%
Dietary Fiber 2.84g 12%
Protein 2.61g 6%
Vitamin C 1.2mg 2%
Iron 0.2mg 1%
Calcium 3.8mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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