Sweet Roasted Beet Salad With Goat Cheese Parfait
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil1.5 cups
Goat Cheese (softened)2 tbsps
Parsley (chopped fresh)2 tbsps
Chives (chopped fresh)1 tsp
Thyme (chopped fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Place the beets on a jelly roll pan, toss with the oil, and cover tightly with aluminum foil
3
Bake until the beets are tender when pierced with a sharp knife, about 2 hours
4
Refrigerate until chilled
5
Peel the beets and slice into 1/16th-inch rounds
6
On 6 dinner plates, arrange overlapping beet slices in a wide circle
7
Cover tightly with plastic wrap and refrigerate until ready to serve
8
In a small bowl, mix the goat cheese, blanched tarragon, parsley, chives, and thyme
9
Cover with plastic wrap and refrigerate until ready to serve
10
To serve, uncover the plates and season the beets with salt and pepper
11
In a large bowl, toss the mesclun greens with the walnut vinaigrette to taste
12
Place the greens in the center each plate
13
Top with equal portions of the goat cheese
14
Garnish with the julienned beet and walnut halves
15
Drizzle and few spoonfuls of walnut vinaigrette around the inside of each plate, and serve immediately