July 27, 2009 | Salads
Here we go – recipe one from my recent Foodbuzz 24, 24, 24 dinner event this past weekend! I like to think my food photos are ok – in fact, I like they think they do justice to the food I’m presenting. But I must say I’m particularly proud of this one. Don’t you just want to dig in? Come on Lynn, even you might try beets if they look this pretty, right?!
The theme of my Foodbuzz 24, 24, 24 proposal was all things from the summer harvest this week, so with beets from my CSA farm…
…along with arugula (round two of the season I’m proud to say) from my own garden…
… I set out to make one of my most favorite food pairings – a salad of roasted beets with goat cheese. Now you might think this “Napoleon” thing using ring molds is too hard or too fancy, but I’m here to tell you I put this together and photographed it in less than 5 minutes (after roasting the beets of course). It’s a really impressive first course for a dinner party, so give it a try. If you don’t have ring molds, you can just layer it free hand and it will be just as lovely, I promise!Roasted Beet and Goat Cheese NapoleonsServes 4
4 large beets, roasted and peeled
8 ounces goat cheese, softened
2 cups baby arugula (or watercress)
Vinaigrette of your choice
Minced chives, for garnishSlice beets about 1/4 inch thick using a mandoline or a very sharp knife. Using ring molds if you have them, layer a beet slices with a dollop of goat cheese between slices on salad plates, using one beet for each serving. Press down on all layers just until you see the cheese at the edges. Remove molds. Toss arugula or watercress with vinaigrette and mound on top of beets. Sprinkle with chives and serve.
I’ve made a variation on this recipe before. Yum City! I cannot understand people’s aversion to beets. They’re delish if done right.