Herbed Goat Cheese, Roasted Beet, And Watercress Salad
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender
3
Unwrap beets carefully and cool until they can be handled
4
Discard stems and peel beets
5
Beets may be prepared up to this point 1 day ahead and chilled, covered
6
Cut each beet into 8 wedges and cover
7
Preheat oven to 400°F
8
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender
9
Unwrap beets carefully and cool until they can be handled
10
Discard stems and peel beets
11
Beets may be prepared up to this point 1 day ahead and chilled, covered
12
Cut each beet into 8 wedges and cover
13
Make vinaigrette: In a blender blend together mustard, vinegar, tarragon, salt, and pepper
14
With motor running add oil in a stream and blend until emulsified
15
Vinaigrette may be made 1 day ahead and chilled, covered
16
In a blender blend together mustard, vinegar, tarragon, salt, and pepper
17
With motor running add oil in a stream and blend until emulsified
18
Vinaigrette may be made 1 day ahead and chilled, covered
19
Make herbed goat cheese: In a bowl stir together bread crumbs, tarragon, salt, and pepper
20
Cut each cheese round in half crosswise
21
Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet
22
Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely
23
Let cheese come to room temperature before proceeding
24
Preheat broiler
25
Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes
26
In a bowl toss watercress and onion with half of vinaigrette
27
Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets
28
In a bowl stir together bread crumbs, tarragon, salt, and pepper
29
Cut each cheese round in half crosswise
30
Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet
31
Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely
32
Let cheese come to room temperature before proceeding
33
Preheat broiler
34
Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes
35
In a bowl toss watercress and onion with half of vinaigrette
36
Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets