Sunday, March 24, 2013

Beet Salad

Roasted Beet and Chevre Salad
This is one of my favorite photos from last years events. We might still be in the tail of winter but beets are at their best.

One of the best flavor combinations is that of beets and Chèvre (fresh goats milk cheese).  In this dish I used three different beets, golden, chioga (Italian striped) and classic red.

It's best to choose medium to small beets, rub them with olive oil and wrap in foil.  Bake at 350 degrees, till tender (approx. 45 minutes to 1hour).  Check with a knife tip, it should go in easily.  I find the red beets take a little longer.

Allow the beets to cool. Often the skins will slip right off, but you might need to help them with a paring knife

Cut beets into desired pieces, place on platter, drizzle with a sherry vinaigrette, crumble the goat cheese over the top and this dish I finished with micro greens and black sea salt


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