Wednesday, November 30, 2011

Beets with Goat Cheese and Microgreen Salad - serves 4

Wow!  Two days in a row!  Well, yes.  And, don't get to comfy because I may be disappearing again, but only until after the holidays.

I had a friend of mine ask me today what would be a good and different salad to serve for holiday gatherings using seasonal vegetables.  Lucky for her, I had concocted one of my favorites for a client just recently.  She was in a rut, and wanted to break away from the traditional "blah" of typical salads and wanted hers to "jump off the plate".  If you're a fan of beets, which are fabulous when roasted, this is the salad is for you.  Now, I know what you're thinking... these beets aren't what your mother used to make.  They aren't boiled and they aren't pickled.  When paired with goat cheese they are simply wonderful.  And, as you can see, quite festive.  Layer as stacks and side them up with this simple salad, using microgreens (available at Central Market, Whole Foods or any specialty grocer) and toss with walnuts and pears, also in season.  Drizzle with olive oil, sea salt and fresh lemon juice and yes, your salad with not only "jump off the plate" but your taste buds will be singing with joy.


4 beets, stem/greens removed & washed
6oz goat cheese
1 pkg microgreens (there are all kinds, arugula, kale, radish...just choose)
1/2 cup chopped walnuts
1 pear, diced
Juice of 1 lemon
Olive oil and sea salt for drizzling/seasoning

Preheat oven to 400.  Individually wrap the beets in foil and bake in oven for about 30-45 minutes or until soft.  Remove from oven and unwrap.  Let cool and peel skin from beets. (Be careful... juice will stain!)  Slice beets about 1/4 in thick.  Making a stack, smear goat cheese between each layer.  For salad:  toss greens with walnuts and pear.  Toss with lemon juice, salt and olive oil.  Mound salad next to beet towers and serve.

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