Not a Member?
Register for Free!
Home Register New Post Blog Recipes Search FAQ Members
Default Roasted Red and Yellow Beet Salad with Goat Cheese ,Baby Arugula, Chervil, and Micro
Old 04-10-2007, 04:11 PM   #1 (permalink)
ironchef
Junior Member
 
Join Date: Dec 2006
Location: Honolulu, HI
Posts: 22
Rep: ironchef is on a distinguished road
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.
ironchef is offline   Reply With Quote
Default
Old 05-21-2007, 10:56 PM   #2 (permalink)
trigatch4
Administrator
 
trigatch4's Avatar
 
Join Date: Nov 2006
Posts: 171
Rep: trigatch4 has much to be proud oftrigatch4 has much to be proud oftrigatch4 has much to be proud oftrigatch4 has much to be proud oftrigatch4 has much to be proud oftrigatch4 has much to be proud oftrigatch4 has much to be proud oftrigatch4 has much to be proud of
This was REALLY good. Runner up in the May 2007 Salad Recipe contest but certainly worthy of a top placement:
trigatch4 is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -4. The time now is 05:33 PM.
Search Engine Friendly URLs by vBSEO 3.0.0 RC8

Homepage
Homepage
Powered by vBulletin 3.6. Copyright ©2000-2006 ChefClub.net - Custom vBulletin Skin by Relivo Media