July 13, 2009

Roasted Beet Salad with Walnuts and Goat Cheese




This is from a cookbook that I recently discovered, Vegetables Every Day by Jack Bishop. He's one of the guys on America's Test Kitchen. This book gives an overview of each vegetable--describing how to choose them, store them, prepare them and more. Of course it also includes recipes, like this wonderful side (or first course, if you're fancy like that).

Roasted beets, goat cheese and toasted walnuts have a flavor affinity like none other.

Roasted Beet Salad with Walnuts and Goat Cheese
Vegetables Every Day by Jack Bishop

4 medium beets, plus greens (can substitute chard if needed for the greens)
4 T EVOO
2 medium shallots, sliced thin
S+P
2 t balsamic vinegar
2 t red wine vinegar
1/2 c walnuts, toasted in a dry skillet until fragrant
1/2 c goat cheese, crumbled

Preheat to 400. Wash and trim the beets. Wrap in aluminum foil and roast in oven until fork glides through easily, about 1 hour or so. While the beets are roasting, wash and dry the greens. Heat 1 T oil over medium heat and saute the shallots until golden brown and crisp, about 5 minutes. Add the greens and saute until wilted and tender, about 2 minutes. Season with S+P and cool to room temperature.

Whisk the vinegars, remaining oil and S+P in small bowl.

When beets are tender, remove from the oven, open the foil and cool slightly. Use paper towels to hold the beets. Rub them gently to remove the skin. Slice into 1/4 inch rounds. Top the greens with the beets. Drizzle with dressing. Garnish with walnuts and cheese. Serve immediately.

Serves 4.

*As you can see, I skipped using the beet greens (or any greens), but I know it would be delicious.

1 comment:

Betsy said...

I will definitely try this. I've been wanting to try roasting a beet, and I love beets in salads.

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