While it seemed FREEZING COLD here yesterday it is beautiful, breezy and sunny today! So hopefully summer is here..and when summer arrives, the soup pot goes away and the salad recipes emerge.
Now I was never really one for beets until I had an amazing roasted beet salad in Portland Oregon at the Red Star Tavern. They only served it in season and I couldn't wait for summer to show up. Well, living in Portland makes everyone wait for summer to show up!
I like to use a combination of golden yellow and orange beets, but if the original purple are all you can find they are delicious as well. This salad may seem like a lot of steps but it is worth every minute. If you would like to use your favorite vinaigrette instead of the recipe here - go for it - any one will be fabulous.
With the candied walnuts and chunks of goat cheese, this is a more upscale "out to impress" salad. I personally don't like arugula, so I choose a variety of lettuces I like. I like to add a large slice of carrot and cucumber as a nice side garnish. You can add olives as well...lots of possibilities.
Ingredients:
BEETS:
3/4 lb assorted beets, cleaned
2 tbl olive oil
2 tbl sherry vinegar
Combine beets with oil and vinegar. Wrap in tin foil and bake for an hour at 425 degrees. Remove from the oven and cool. Turn the oven heat to 350 degrees
CANDIED WALNUTS:
1 lb walnuts
1 cup sugar
2 tsp cinnamon
1/4 tsp salt
6 tbl whole milk
1 tsp vanilla
While beets cool, spread walnuts on a baking sheet in a single layer. Roast 8-10 minutes at 350 degrees until they start to brown. Remove from oven. In a medium saucepan combine sugar, cinnamon, salt and milk. Cook over medium-high heat for about 8 minutes until the mixture thickens and softly boils. Remove from heat and add vanilla. Add walnuts and stir to combine. Spread walnuts on waxed paper and spread with a fork so the walnuts are separated. Let cool.
DRESSING:
6 tbl olive oil
1 tsp dijon mustard
1/4 cup lemon juice
1 tbl finely chopped tarragon
salt
pepper
Mix all ingredients except salt and pepper. Taste and season.
OTHER INGREDIENTS:
3 oz goat cheese
Variety of mixed greens
When beets cool, peel and cut into wedges. Break goat cheese into small chunks. Place lettuces in a large serving bowl. Add beets, walnuts and cheese. Pour dressing on top and lightly toss. Garnish each plate with carrot and cucmber slice or olives...your choice.
Light, refreshing and so full of flavors!!!
ENJOY!
Wednesday, June 9, 2010
ROASTED BEET, CANDIED WALNUT AND GOAT CHEESE SALAD
Popular Posts
-
Today, the Mai Tai Tahiti the most popular beverage, and has served in all restaurants and bars. Requires careful selection of the tropical...
-
This dish is so full of flavor and so void of calories. Portabella mushrooms have lots of fiber so you tend to feel fuller after you eat th...
-
Huge confession here...I am so tired from 5 hours of intense weeding and pruning that I am too tired to blog, BUT I saw this in the newspap...
-
We recently had dinner at a favorite Italian restaurant in town. They serve a small bowl of marinated olives upon your arrival....love that!...
-
Hope you all had a fantastic day yesterday with family and friends! I am super tired and my lil babies are winging their way back home so ...
-
This one may just knock your socks off!!!! Wonderful combination of flavors. A perfect start to your Thanksgiving Day festivities. Ingredien...
-
This Portland, OR landmark creates the Best, "CRAZIEST" doughnuts in all the world! Ken Pogson and Tres Shannon had been wacky fri...
-
YES, you read the title right...Fish Sticks. I have been asked for more halibut dishes and this is surely one everybody will love and moves...
-
It's Columbus Day Weekend!!!!! Trees changing color, Fall crisp air...and just one more reason to celebrate being (at least partially) I...
-
All this is very simple. Suffice to do was change the same old same old in Margarita Jello shots . its Work. But as Margarita Jello shot wa...
0 comments:
Post a Comment