Goat Cheese & Beet Salad, served with a Lynfred Rousanne!
OK, when I first read this recipe, I was very confused…I didn’t think this was going to be good at all. Especially because I’ve never had beets before so all I had to go on were the various quotes from The Office. But I gotta tell you, this salad was absolutely delicious. Taken separately, the ingredients seem weird, but together everything balances perfectly. Try this out at home anytime or DEFINITELY as the first course for a dinner party!
ITEMS!
! “Haricots verts”: buy some fresh green beans and call it a day.
! Fresh beets are better with this.
! We only used one tomato because of the hatred of tomatoes in our house.
! For the shallots, I could separate them out even more…maybe even chop them before sauting or putting onto the salad. We found that the pieces were too big.
! Beets are like earthier potatoes. Be not afraid.
(One more recipe this month coming next week)
Listening To: Between The Incident and The Event by Adam Fitz
Goat Cheese & Beet Salad
Recipe from the Private Kitchen of Lynfred Chef Joe Hetman
Makes 6 servings
Ingredients
1-2 large tomatoes (such as globe, garden, or beefsteak) sliced widthwise
2 cups haricot verts
4 oz. soft goat cheese
1 1/2 lb. beets (both red and gold, if gold are available)
roasted shallot oil (4-6 large shallots, probably around 4 cups of olive oil)
Method
Preheat oven to 400 degrees. In a large skillet, add a few tablespoons of olive oil and heat. Add 4-6 large shallots, sautéing until outsides are golden brown. Add enough olive oil until shallots are submerged. Place in oven until shallots are soft and cooked through, about 10-12 minutes. Remove and set aside to cool. Steam the beets for about 45-60 minutes, using a pot of simmering hot water and a steaming basket or bamboo steamer. Test with a parting knife to assure doneness. Set aside to cool. Using the same water, add a pinch of salt and blanch the haricot verts for about 5 minutes. Remove from water, and set aside.
Plating
Place one thick-cut slice of the tomato on the base of the plate. Add a small heap of the blanched haricot verts. Sprinkle a few small handfuls of the steamed beets around the outside. Top the salad with the softened goat cheese. Finish the plate with a drizzle of the shallot oil, as well as a few pieces of the roasted shallots.
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