White Corn Crusted Chile Relleno Filled With Roasted Beets And Goat Cheese With Grilled Vegetable Salad Recipes

NAPOLEON OF BEETS AND HERB GOAT CHEESE WITH GRILLED ASPARAGUS

Steps:

• Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin. Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag. Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil. Top with red pepper, tomato, and drizzle with truffle oil.

GRILLED VEGETABLE SALAD

Steps:

• Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
• Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
• Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
• Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

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.

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE

Steps:

• Begin by roasting the beets.
• Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
• Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
• To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
• Preheat oven to 375 degrees F.
• Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
• Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.