BEET SALAD WITH GOAT CHEESE MOUSSE AND WALNUT VINAIGRETTE
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.
| (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
||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.
||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.
||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.
||Combine the vinegar and shallots in a mixing bowl and slowly whisk in the oil. Add the salt and pepper and whisk until
||Combine the beets, endive, arugula, and walnuts in a bowl and drizzle with walnut vinaigrette.
||Divide the salad evenly among 4 plates. Top with a tablespoon of goat cheese before serving.