Herbed goat cheese, roasted beet, and watercress salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Beets; scrubbed and trimmed, leaving about 1-inch of stems attached |
| 1¼ | teaspoon | Dijon mustard |
| 2 | tablespoons | White wine vinegar |
| ¼ | teaspoon | Dried tarragon; crumbled |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Plus 2 tablespoons extra virgin olive oil |
| ¾ | cup | Fresh bread crumbs |
| ½ | teaspoon | Dried tarragon; crumbled |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| 8 | ounces | Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered |
| 2 | bunches | Watercress; coarse stems discarded, rinsed and spun dry (about 8 cups) |
| 1 | small | Red onion; sliced thin |
Directions
FOR VINAIGRETTE
FOR HERBED GOAT CHEESE
Preheat oven to 400 degrees.
Wrap beets tightly in foil and roast in middle of oven 1 to 1½ hours, or until tender. Unwrap beets carefully and cool until they can be handled.
Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
To make vinaigrette:
In a blender blend together mustard, vinegar, tarragon, salt, and pepper.
With motor running add oil in a stream and blend until emulsified.
Vinaigrette may be made 1 day ahead and chilled, covered.
Make herbed goat cheese:
In a bowl stir together bread crumbs, tarragon, salt and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
Preheat broiler. Broil goat cheese about 2 inches form heat until crumbs are lightly browned, about 2 minutes. In a bowl, toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.
Yield: 8 servings
Recipe by: Cooking Live Show #CL9004 Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997