Paul Williamss New Orleansstyle Beets With Goat Cheese And Walnuts Recipes

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BEET SALAD WITH WALNUTS AND GOAT CHEESE



Beet Salad with Walnuts and Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 8

2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 cup walnuts
1 bunch arugula, trimmed and torn
1/2 medium head escarole, torn
4 ounces goat cheese, (preferably aged goat cheese) crumbled

Steps:

  • Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
  • Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
  • Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
  • Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE



Marinated Beet Salad With Whipped Goat Cheese image

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

Provided by Julia Moskin

Categories     salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 to 10 medium-large beets (see note)
2 tablespoons minced shallots
3 tablespoons olive oil, plus more to taste
2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
Salt and ground black pepper
1/4 cup shelled nuts, like pistachios, walnuts or pecans (optional)
1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
1/4 cup fresh goat cheese
1 tablespoon olive oil
2 tablespoons whole milk or heavy cream
1/2 teaspoon rice or white wine vinegar, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt, more to taste

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.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams

SWEET ROASTED BEET SALAD WITH GOAT CHEESE PARFAIT



Sweet Roasted Beet Salad with Goat Cheese Parfait image

Provided by Food Network

Time 3h

Yield 6 servings

Number Of Ingredients 12

4 medium (1 pound) unpeeled beets, scrubbed
1 tablespoon olive oil
1 1/2 cups softened goat cheese
2 tablespoons chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh thyme
Fine sea salt and freshly ground black pepper, to taste
3 cups mesclun greens
Walnut Dressing, as needed
1 small beet, scrubbed and cut into julienne, for garnish
1/2 cup walnut halves, lightly toasted, for garnish (see Note)

Steps:

  • Preheat the oven to 350 degrees F. Place the beets on a jelly roll pan, toss with the oil, and cover tightly with aluminum foil. Bake until the beets are tender when pierced with a sharp knife, about 2 hours. Refrigerate until chilled. Peel the beets and slice into 1/16th-inch rounds. On 6 dinner plates, arrange overlapping beet slices in a wide circle. Cover tightly with plastic wrap and refrigerate until ready to serve.
  • In a small bowl, mix the goat cheese, blanched tarragon, parsley, chives, and thyme. Cover with plastic wrap and refrigerate until ready to serve.
  • To serve, uncover the plates and season the beets with salt and pepper. In a large bowl, toss the mesclun greens with the walnut vinaigrette to taste. Place the greens in the center each plate. Top with equal portions of the goat cheese. Garnish with the julienned beet and walnut halves. Drizzle and few spoonfuls of walnut vinaigrette around the inside of each plate, and serve immediately

GRILLED BEETS WITH GOAT'S CHEESE AND WALNUTS



Grilled Beets with Goat's Cheese and Walnuts image

Provided by Food Network

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 18

6 large whole beets
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry thyme leaves
1/4 teaspoon paprika
1/4 teaspoon dry basil leaves
1/8 teaspoon dry oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
3/4 cup vegetable oil
1 1/4 cups walnuts
1/2 stick butter
1 1/2 ounces red wine vinegar
2 ounces pomace olive oil
1-ounce walnut oil
1/2 pound soft goat cheese
1/4 cup chives (cut into match sticks)

Steps:

  • Preheat a grill.
  • Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.
  • To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.
  • For the vinaigrette add all the ingredients and the walnut butter. Whisk well.
  • To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 17

1/2 pound beets, ends trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/3 cup pine nuts
4 ounces goat cheese
4 cups baby greens
4 cups baby spinach
Tarragon Dressing, recipe follows
4 very thin slices red onion, separated
1/4 cup rice vinegar
2 teaspoons dried tarragon
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
  • Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
  • When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
  • In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

PAUL WILLIAMS’S NEW ORLEANS–STYLE BEETS WITH GOAT CHEESE AND WALNUTS



PAUL WILLIAMS’S NEW ORLEANS–STYLE BEETS WITH GOAT CHEESE AND WALNUTS image

Categories     Salad

Number Of Ingredients 17

2 pounds medium-size beets
1/4 cup extra-virgin olive oil
Creole spice*
Stick of butter
1 cup walnuts
1/4 cup red-wine vinegar
Salt and pepper
8 ounces goat cheese
1/2 cup chives, sliced into 1-inch-long pieces
For the Creole spice:
In a small bowl, mix together and set aside: 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon finely ground black pepper
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder

Steps:

  • Prepare Creole spice. (1) In a large pot, boil beets until fork tender, approximately 20 minutes to an hour depending on beet size. Drain, let cool slightly, and (2) peel. Tip: Wear latex gloves and gently rub off the skin while beets are still warm. Preheat oven to broil. (Note: If a more charred flavor is desired, beets may also be grilled.) (3) Slice in 1/4-inch-thick rounds, drizzle with half the olive oil, generously dust with Creole spice, and marinate for about 20 minutes. In a large skillet over medium heat, melt the butter and toast the walnuts in the butter for about 5 minutes, stirring regularly, taking care not to burn the butter or the walnuts. Strain melted butter into a large bowl, reserving the walnuts. Add the rest of the olive oil and the vinegar to the butter; whisk and season with salt and pepper to taste. Place beets on a cookie sheet and broil (or grill) for approximately 5 minutes, until lightly charred. Remove beets and toss with the walnut-butter vinaigrette. Divide beets onto 4 plates. Crumble 2 ounces of goat cheese over each serving. Top with walnuts and chives.

BEET, GOAT CHEESE AND WALNUT SALAD



Beet, Goat Cheese And Walnut Salad image

Provided by Florence Fabricant

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

8 medium-size beets
1/2 cup walnut halves
1 bunch arugula, rinsed, dried, heavy stems removed
4 ounces fresh chèvre
4 tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
5 tablespoons walnut oil
Salt and freshly ground black pepper

Steps:

  • Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
  • Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
  • Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
  • To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 687 milligrams, Sugar 12 grams

ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS



Roasted-Beet Salad With Goat Cheese and Walnuts image

Provided by Mark Bittman

Categories     salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 large or 6 medium beets
3/4 cup walnuts
6 cups torn greens, one type or an assortment
1/3 cup olive oil
2 tablespoons red-wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
4 ounces goat cheese

Steps:

  • Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
  • Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
  • Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
  • Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

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