Beet And Mâche Salad With Aged Goat Cheese Food

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BEET AND MACHE SALAD WITH AGED GOAT CHEESE



Beet and Mache Salad with Aged Goat Cheese image

Jewel-toned beetsare marinated in a sherry-orange vinaigrette to tempertheir sweetness. With mache,a delicate field green, andcrackers with goat cheese,the salad makes a lively first course.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 pounds mixed beets, such as red and Chioggia
Orange Vinaigrette
1/4 cup fresh chervil leaves
3 ounces mache or other tender lettuce
Coarse salt and freshly ground pepper
6 ounces Bucheron or other aged goat cheese, room temperature, for serving
Crackers, for serving

Steps:

  • Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with vinaigrette. Let stand 30 minutes.
  • Toss together chervil and mache. Top with beets and 2 tablespoons vinaigrette from bowl. Season with salt and pepper. Serve with goat cheese and crackers.

ROASTED BEET AND GOAT CHEESE SALAD



Roasted Beet and Goat Cheese Salad image

The most flavorful roasted beet and goat cheese salad, full of flavor with walnuts, roasted beets, fresh chevre goat cheese and homemade balsamic dressing.

Provided by [email protected]

Categories     Appetizer     Salad

Number Of Ingredients 5

2 heads romain lettuce ((if they are the small heads, two will work, you can also use 1 large head of romaine))
5-6 large red or golden beets
6 oz goat cheese or chevre
1/2 cup chopped walnuts
8 oz homemade balsamic dressing(you can find that link below)

Steps:

  • Preheat your oven to 425 degrees.
  • Wash your beets and drizzle with olive oil.
  • Lay them on foil, and then cover with foil and crimp the edges to seal them in. Roast in the oven for about 30 minutes.
  • You should be able to pierce with a knife and having easily go in.
  • Once they are done, let them cool completely and then peel and slice them up.
  • While the beets are roasting make the balsamic dressing.
  • Wash and chop your romaine lettuce.
  • Fill your bowl with lettuce, beets, sprinkle pieces of goat cheese all over the salad, and then toss walnuts on top.
  • You can drizzle the dressing over the top, or you can serve it up individually and let each person pour it on themselves.
  • We like to pour it on as we serve it so that if we have any salad left over, we can store it in the fridge separately and not have soggy salad. It will keep longer in the fridge without the dressing on it.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 17

1/2 pound beets, ends trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/3 cup pine nuts
4 ounces goat cheese
4 cups baby greens
4 cups baby spinach
Tarragon Dressing, recipe follows
4 very thin slices red onion, separated
1/4 cup rice vinegar
2 teaspoons dried tarragon
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
  • Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
  • When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
  • In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.

BEET AND GOAT CHEESE SALAD



Beet and Goat Cheese Salad image

Provided by Christine Muhlke

Categories     easy, salads and dressings

Time 1h45m

Yield Serves 6

Number Of Ingredients 10

1 1/2 pounds (3 medium) red beets
1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)
1 tablespoon plus 1 teaspoon olive oil
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons aged balsamic vinegar
4 ounces fresh soft goat cheese
Fleur de sel
Four-Pepper Mix or freshly ground black pepper
12 nasturtium leaves, optional

Steps:

  • Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
  • Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY



Beet Salad with Goat Cheese, Green Apple, and Honey image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h45m

Number Of Ingredients 10

1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt and freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish

Steps:

  • Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
  • Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
  • Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
  • Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

WARM BEET SALAD WITH GOAT CHEESE



Warm Beet Salad With Goat Cheese image

For a delightfully quick and easy starter, serve this warm salad of beet, goat cheese and peppery arugula leaves.

Provided by English_Rose

Categories     Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons light olive oil
2 medium beets, peeled and grated
salt & freshly ground black pepper
4 tablespoons balsamic vinegar
5 ounces soft fresh goat cheese
3 ounces arugula
2 tablespoons extra virgin olive oil

Steps:

  • Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.
  • Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.
  • Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates.
  • Crumble over the goat cheese.
  • To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.

Nutrition Facts : Calories 230.7, Fat 21.2, SaturatedFat 7, Cholesterol 16.3, Sodium 155.7, Carbohydrate 3.6, Fiber 0.8, Sugar 2.7, Protein 7.5

BEET, MINT, AND GOAT CHEESE SALAD



Beet, Mint, and Goat Cheese Salad image

Provided by Michael Lomonaco

Categories     Salad     Vegetable     Lunch     Goat Cheese     Mint     Beet     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 pounds red and yellow beets (miniature preferred), trimmed
1 log (10 oz) fresh goat cheese, cold (must be cold or cheese won't slice well)
1/2 cup flour
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley leaves
1/2 cup unseasoned bread crumbs
2 tablespoons extra-virgin olive oil
3 tablespoons butter
3 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice
Salt and pepper to taste
2 heaping cups mesclun salad, washed and dried
2 tablespoons aged balsamic vinegar

Steps:

  • 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
  • 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
  • 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
  • 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
  • 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.

BEET AND MâCHE SALAD WITH AGED GOAT CHEESE



Beet and Mâche Salad with Aged Goat Cheese image

Categories     Salad     Cheese     Goat Cheese     Beet     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 15

2 pounds mixed beets, such as red and Chioggia
Orange Vinaigrette (recipe follows)
1/4 cup fresh chervil leaves
3 ounces mâche or other tender lettuce
Coarse salt and freshly ground pepper
6 ounces Bûcheron or other aged goat cheese, room temperature, for serving
Crackers, for serving
Orange Vinaigrette
1 tablespoon orange zest
3/4 cup fresh orange juice
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
(makes 1 1/3 cups)

Steps:

  • Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.
  • Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.
  • Orange Vinaigrette
  • Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.

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From pinterest.com


GARDEN BEET SALAD WITH DRY-AGED GOAT CHEESE AND MACHE
Garden beet salad with dry-aged goat cheese and mache. Victor Scargle. Print Recipe. To print this recipe, choose a print size: 3x5 4x6 8.5x11. Ingredients. 6 beets (3 red and 3 gold baby beets recommended) Salt and black pepper, to taste 1 bunch thyme 1 oz. dry-aged goat cheese 2 tsp. minced shallots 1/2 cup sherry vinegar Grapeseed oil (1 cup for vinaigrette, small …
From californiabountiful.com


MâCHE SALAD WITH PEAR, GOAT CHEESE, BEETS AND WALNUTS
Heat a small skillet over medium heat. Add pancetta; cook, stirring constantly, until crisp, 4 to 5 minutes. Drain on paper towels. In a small bowl, combine beets and 1 tablespoon dressing. In a large bowl, toss mâche with remaining dressing; divide among 6 salad plates. Top each salad with pancetta, pear, cheese, walnuts, and beets; sprinkle ...
From oprah.com


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