Roasted Beet Salad with Herbed Goat Cheese and a Dijon Vinaigrette
Recipe courtesy of Chef Jeremy Kulers.
as seen on episode “SoCo | Farm to Table“, Season 8
For the Herbed Goat Cheese
Ingredients:
- 4oz plain goat cheese, room temperature
- 1 Tbsp. + 1 tsp. shallot, minced
- 1 Tablespoon fresh tarragon, chopped fine
Directions:
In a small bowl, incorporate all ingredients with a fork or spatula until well combined.
For the Dijon Vinaigrette
Ingredients:
- 2 oz. olive oil
- 3 Tablespoons red wine or cider vinegar
- 2 teaspoons Dijon mustard
- 1 Tbsp. honey
- 1 Tbsp. orange juice
- good pinch of salt
Directions:
In an 8oz jelly jar with lid, shake all ingredients vigorously until emulsified.
For the Roasted Beets
Ingredients:
- 2 bunches beets; scrubbed clean, topped and roots cut off
- aluminum foil
Directions:
Preheat oven to 400F. Wrap beets in foil—small and medium beets can be wrapped in pairs or groups of three, large beets can be wrapped individually. Place wrapped beets on a sheet tray and bake for about 45 minutes to 1 hour, checking doneness after the first 30 minutes. The beets are done when a paring knife can penetrate to the center without resistance.
Allow beets to cool until they can be handled. Using a paper towel and a little force, wipe off the beet skins. (If the skins don’t come off easily, roast the beets a while longer.) Cut beets into about 6 to 8 wedges each, and, in a medium or large bowl, toss with enough vinaigrette to generously coat. Salt and pepper the beet wedges to taste.
To plate: smear about 2 or 3 Tablespoons of the goat cheese spread on a plate and top with about ½ cup dressed beet wedges. You can garnish it with a pinch of reserved, minced tarragon.
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Here is the recipe: http://flavornc.com/2019/04/roasted-beet-salad-with-herbed-goat-cheese-and-a-dijon-vinaigrette/