02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    BEET SALAD WITH GOAT CHEESE MOUSSE AND WALNUT VINAIGRETTE
    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    One of the most enduring pairings to grace a salad plate is the classic bistro duo of creamy, fresh goat cheese and cooled, roasted beets. I could go on and on about what makes this combination so compelling. First and most important, most people simply love both of these ingredients. Second, when gathered togetehr, they add up to more than the sum of their already delicious parts: The sweet beets perfectly complement the tang of the cheese. Like Bogart and Bacall, beets and goat cheese have chemistry; they belong together.


    Serves 4

    INGREDIENTS (CLICK TO BUY)

    1 1/2 lbs beets, skin on, scrubbed
    1 Tbsp extra virgin olive oil
    1/4 cup coarsely chopped walnuts
    1 cup (4 oz) fresh goat cheese, room temp
    1 tsp walnut oil
    Black pepper in a mill
    3/4 lb Belgian endive, split and cut crosswise into 3/4-inch pieces
    2 oz arugula, tough stems discarded, well washed
    2 Tbsp sherry vinegar
    1 Tbsp finely diced shallots
    1 tsp kosher salt

    Print recipe
    PREPARATION

    1. Preheat the oven to 325°F. Bundle and wrap the beets in aluminum foil, rubbing each first in olive oil. Bake on a sheetpan until a knife pierces easily into the center, 1 1/2 to 2 hours. Set aside to cool, then peel and cut into a 3/4 inch dice.
    2. Toast the walnuts in a sauté pan over medium heat, shaking constantly, until fragrant, about 2 to 3 minutes. Transfer to a bowl and set aside.
    3. Put the goat cheese and walnut oil in a bowl and stir vigorously until the cheese is whipped a mousse-like consistency. Season with salt and pepper and set aside.
    4. Combine the vinegar and shallots in a mixing bowl and slowly whisk in the oil. Add the salt and pepper and whisk until thoroughly combined.
    5. Combine the beets, endive, arugula, and walnuts in a bowl and drizzle with walnut vinaigrette.
    6. Divide the salad evenly among 4 plates. Top with a tablespoon of goat cheese before serving.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Loose Beets - $1.49/lb
     Farm Fresh
     
      FreshDirect Raw Walnut Halves & Pieces, Resealable Bag - $12.99/14oz
     Resealable Bag
     
      Coach Farm The Medallion Goat Cheese - $5.99/ea
     4oz
     
      Belgian Endive - $3.99/lb
     Farm Fresh
     
      Earthbound Farm Organic Baby Arugula Salad - $2.99/5oz
     5oz  
     
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Roland Walnut Oil
    This product is currently unavailable.
     
      Columela Vinagre de Jerez Sherry Vinegar - $6.49/ea
     12.7oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users