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.

Tags: Beets, Dijon Vinaigrette, Herbed Goat Cheese, Roasted Beet Salad, Salad

Category: Recipes