I first saw this salad made on Food Network and had to try it. For those of you that dont like beets, they are much milder when roasted and in the vinaigrette from this recipe. I also top the salad with fried goat cheese instead of plain goat cheese. The directions for he fried goat cheese are at the end of the salad recipe. This is hearty enough to be a meal!!!! Enjoy!!!! ROASTED BEET SALAD WITH FRIED GOAT CHEESE INGREDIENTS Roasted Beets 1 pound small beets, well-scrubbed (about 5) 1/4 cup sliced almonds, toasted Vinaigrette 1/4 cup red wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon sugar 1/2 cup olive oil Salad 1 large pear 3 cups mesculin greens 4 oz goat cheese (I make fried goat cheese for this salad, recipe is below) DIRECTIONS Place a rack in the center of the oven and preheat the oven to 425 degree F. For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily. ****NOTE: the beets take more like 2 hours to roast. I now make those early in the day and then soak them in the vinaigrette (as per below) until I am ready to use them. While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool. For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified. Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens. Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick. Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese. NOTE: I make fried goat cheese to top this salad with....it is amazing on here!!!! To make the fried goat cheese: FRIED GOAT CHEESE Freeze the goat cheese for about 15-20 min until firm, but not frozen. Slice into 1/4 inch slices Dip onto flour, then egg and then seasoned panko crumbs (I use dynasty....season with salt, pepper, oregano, and garlic powder), place on waxed paper lined cookie sheet Refrigerate the slices for at least an hour before frying Fry in a little olive oil til golden and add to top of salad.
Posted on: Mon, 10 Mar 2014 15:10:04 +0000
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