Herbed Goat Cheese And Roasted Beets Salad- Serves... |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 46 |
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a nice blend of flavors that makes for a great colorful presentation- red white and green – ( Italian of course) Ingredients:
4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached |
for vinaigrette |
1 1/4 teaspoons dijon mustard |
2 tablespoons white-wine vinegar |
1/4 teaspoon dried tarragon, crumbled |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
for herbed goat cheese |
3/4 cup of bread crumbs |
1/2 teaspoon dried tarragon, crumbled |
3/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
8 ounces montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled to very cold, covered |
flield greens – about 4 cups |
Directions:
1. Preheat oven to 4000F.
2. Wrap beets tightly in foil and roast in middle of oven 1 to 11/2 hours, or until tender.
3. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 1/2 rounds and cover.
4. Make vinaigrette:
5. In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
6. Make herbed goat cheese:
7. In a bowl stir together bread crumbs, tarragon, salt, and pepper.. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet.
8. Preheat broiler.
9. Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
10. In a bowl toss flield greens with vinaigrette, plate the greens –place sliced beets on the greens in a nice pattern, and goat cheese on top of beets and drizzle remaining vinaigrette over beets.
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