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Рецепт Sweet Roasted Beet Salad With Goat Cheese Parfait
by Global Cookbook

Sweet Roasted Beet Salad With Goat Cheese Parfait
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Ингредиенты

  • 4 med (1 lb.) unpeeled beets, scrubbed
  • 1 Tbsp. Extra virgin olive oil
  • 1 1/2 c. Softened goat cheese
  • 2 Tbsp. Minced fresh tarragon, blanched in boiling water for 10 seconds, liquid removed and rinsed under cool water
  • 2 Tbsp. Minced fresh parsley
  • 2 Tbsp. Minced fresh chives
  • 1 tsp Minced fresh thyme
  •     Fine sea salt and freshly grnd black pepper, to taste
  • 3 c. Mesclun greens
  •     Walnut Dressing, as needed
  • 1 sm Beet, scrubbed and cut into julienne, for garnish
  • 1/2 c. Walnut halves, lightly toasted, for garnish (see Note)
  • 1 c. (4 ounces) walnuts, lightly toasted (see Note)
  • 1 c. Water
  • 1/2 c. Sherry vinegar
  • 2 Tbsp. Chopped shallots
  • 2 tsp Fine sea salt
  • 1/4 tsp Freshly grnd black pepper
  • 1/2 c. Extra virgin olive oil
  • 1/2 c. Imported walnut oil

Инструкции

  1. Preheat the oven to 350 degrees F. Place the beets on a jelly roll pan, toss with the oil, and cover tightly with aluminum foil. Bake till the beets are tender when pierced with a sharp knife, about 2 hrs.
  2. Chill till chilled. Peel the beets and slice into 1/16th-inch rounds. On 6 dinner plates, arrange overlapping beet slices in a wide circle. Cover tightly with plastic wrap and chill till ready to serve.
  3. In a small bowl, mix the goat cheese, blanched tarragon, parsley, chives, and thyme. Cover with plastic wrap and chill till ready to serve.
  4. To serve, uncover the plates and season the beets with salt and pepper. In a large bowl, toss the mesclun greens with the walnut vinaigrette to taste.
  5. Place the greens in the center each plate. Top with equal portions of the goat cheese. Garnish with the julienned beet and walnut halves. Drizzle a few spoonfuls of walnut vinaigrette around the inside of each plate, and serve immediately.
  6. Yield: 6 servings
  7. WALNUT VINAIGRETTE: Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add in the olive and walnut oils till the vinaigrette is emulsified, about 1 minute. Chill till ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
  8. Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, till toasted, 8 to 12 min. Cold completely.
  9. Yield: about 2 1/2 c.