Beet Salad With Goat Cheese Watercress And Shallot Thyme Dressing Recipes

GOAT CHEESE AND BEET SALAD

Steps:

• Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
• Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
• Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.

BEET SALAD WITH WATERCRESS DRIZZLE

Steps:

• Put the beets into a steamer basket over a large pot of boiling water. Cover and steam for about 45 minutes or until beets are tender. Drain and let cool until you can handle them. Cut the ends off of the beets and peel them (the peel should rub off easily with a little help from a paring knife here and there). Cut the beets into large dice.
• Toast the walnuts in a dry saute pan over medium-high heat for 3 minutes or until fragrant, and set aside.
• Put the watercress, goat cheese, buttermilk, vinegar and salt into a food processor and process until smooth and creamy.
• Put the beets on a serving dish, drizzle the watercress sauce on top and sprinkle with walnuts.

BEET AND WATERCRESS SALAD WITH GOAT'S CHEESE

Steps:

• Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
• Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
• Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
• Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top