Monday, April 18, 2011

Roasted Beet and Goat Cheese Salad with Roasted Walnuts

*This recipe is linked to Real Food Wednesdays. Check out the other amazing recipes!

Did you know that beets are a great liver detoxifier? Well, I have been craving beets lately. I roasted them in the oven with a little olive oil and salt. Those roasted beets with some fresh lemon juice are my favorite way to eat them....until yesterday.

I don't know why, maybe I have seen it around, but I thought "I wonder if beets and goat cheese together would be good?" I googled "roasted beets and goat cheese" and found a whole bunch of yummy looking recipes. As usual, the end recipe I made was a combination of a few different ones. This is definitely a keeper...and my new favorite way to eat roasted beets.

Roasted Beet and Goat Cheese Salad with Toasted Walnuts and Balsamic Vinaigrette
Serves 4-6

4 roasted beets (recipe follows)
1/2 C toasted walnuts (recipe follows)
Balsamic Vinaigrette (recipe follows)
4 oz goat cheese
2 lbs greens of choice

1. Roast the beets.
2. Meanwhile toast the walnuts. Set aside.
3. Prepare the Balsamic Vinagrette. Set aside.
4. After removing the skins from the beets and returning them to the aluminum foil, prepare the goat cheese by slicing 1/4" slices.
5. Toss the greens with half of the dressing. Divide the greens amongst the plates.
6. Cut each beet in half, and then quarter each half. Divide the beets amongst the plates.
7. Divide the toasted walnuts amongst the plates.
5. Heat a non-stick skillet over medium-low heat. Place the goat cheese slices in the skillet and warm on each side for 20-30 seconds, until just warm and slightly melted. Remove quickly to a small plate. While still warm divide the goat cheese amongst the plates. Drizzle more vinaigrette over each salad. Serve immediately. Enjoy!

Roasted Beets

4 beets, washed, bottom and greens removed (save greens for use in another recipe)
2 TB extra-virgin olive oil
dash of salt

1. Preheat oven to 400 degrees.
2. Place beets on a large sheet of aluminum foil (if your beets are very large, wrap two at a time). Drizzle with olive oil and salt. Close the aluminum foil to make a tight package and place on a baking sheet.
3. Bake for 60 minutes, or until the beets are tender. Remove from the oven and let cool slightly. When cool enough to handle, but still warm, remove the skins from the beets. Place back in tin foil and seal to keep warm.

Toasted Walnuts

1/2 C walnuts

1. Heat a dry skillet over medium-high heat. Place the walnuts in the skillet, occasionally stirring. Toast for 5-8 minutes, or until they become aromatic. Watch them closely, they will burn easily. Set aside.

Balsamic Vinaigrette

1/3 C red wine vinegar
3 TB balsamic vinegar
1 TB minced shallot (or purple onion)
3 tsp Dijon mustard
1 tsp salt
1 tsp freshly ground pepper
1 C extra-virgin olive oil

1. In a medium bowl combine all but the olive oil. Whisk until well combined. While continuing to whisk, slowly drizzle in the olive oil. Taste and adjust seasonings as needed. Store in refrigerator until ready to use. Shake or whisk again before use.

*Tip: Put a note in the bathroom reminding yourself that you ate beets the day before. This way you will avoid that split second of wondering what in the world is wrong with you! :P

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