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Here's my entree for the salad contest. You can substitute Sherry Vinegar for the Banyuls and lemon juice diluted with 50% water for the pineapple juice if needed.
Roasted Red and Yellow Beet Salad with Goat Cheese ,Baby Arugula, Chervil, and Micro Greens
Yield: 4 Servings
Ingredients:
Goat cheese dressing:
1/2 pound goat cheese
2 shallots, chopped
4 Tbsp. Banyuls Vinegar
2 Tbsp. Pineapple Juice
1/2 c. Grapeseed Oil
2 Tbsp. Chives, finely chopped
2 tsp. Fresh Thyme
Kosher Salt to taste
Fresh Cracked Pepper to taste
Beet salad:
6 –8 medium-size Red and Yellow Beets, rinsed scrubbed, skin on
3-4 Tbsp. Extra virgin olive oil
Kosher Salt
Fresh Cracked Pepper
1 1/2 c. loosely packed Baby Arugula
1/2 c. Assorted Micro Greens (Whatever is fresh)
1/2 c. Chervil
1 c. Teardrop, Grape, or Cherry Tomatoes, quartered
2 ounces high quality goat cheese
3-4Tbsp. Extra Virgin Olive Oil
Fresh Lemon Juice to taste
Method:
For the Dressing:
Combine goat cheese, shallots, pineapple juice, and vinegar in a blender or food processor. Puree until smooth. Slowly add the oil until emulsified. Add the thyme and chives and pulse for a few seconds until the herbs are incorporated in the dressing. Season to taste with kosher salt and pepper, transfer to a non-reactive container and refrigerate until service.
For the Salad:
Preheat oven to 350°F. Rub the beets with the extra virgin olive oil and sprinkle with kosher salt. Loosely wrap each beet individually in aluminum foil. Roast until tender, about 1 hour. Remove foil and cool completely. Peel and julienne. Divide and arange the beets among four plates. Drizzle goat cheese dressing over beets. Combine all of the greens and tomatoes in a mixing bowl, drizzle with the EVOO and lemon juice, and lightly toss. Season to taste with kosher salt and fresh cracked pepper. Place greens on or beside the beets. Crumble the goat cheese over the salads and drizzle the goat cheese dressing on and around the plate.
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