Beet Mint And Goat Cheese Salad Recipes

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

Steps:

• Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
• Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
• Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
• Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
• Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
• Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
• Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
• To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

BEET, MINT, AND GOAT CHEESE SALAD

Steps:

• 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
• 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
• 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
• 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
• 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.

ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
• While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
• Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.