Goat Cheese Beet Chip Salad Food

BEET AND MARINATED GOAT CHEESE SALAD

Steps:

• For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
• For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
• Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
• Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

SIMPLE BEET SALAD WITH GOAT CHEESE

Steps:

• Add dressing ingredients to a medium size bowl. Whisk to combine.
• Add baby spinach and diced cooked beets to a large bowl.
• Add the salad dressing and toss to combine.
• Top with toasted pine nuts and crumbled goat cheese. Season with extra black pepper if desired.

BEET AND GOAT CHEESE ARUGULA SALAD

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
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ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
• While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

BEET SALAD WITH GOAT CHEESE

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.

GOAT CHEESE AND BEET SALAD

Steps:

• Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
• Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
• Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.

BEET SALAD WITH GOAT CHEESE AND BALSAMIC

Steps:

• Preheat the oven to 400°F.
• Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
• Let the beets cool and chill them in the fridge until ready to use.
• Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

GOAT CHEESE-BEET CHIP SALAD

Steps:

• Whisk 2 tablespoons each red wine vinegar and olive oil, 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl. Add 1 head chopped romaine lettuce, 1 thinly sliced halved Persian cucumber, 1/4 cup crumbled goat cheese and 1/4 cup chopped dill. Toss in 2 cups beet chips.

BEET SALAD WITH 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.

BEET, APPLE AND GOAT CHEESE SALAD

Steps:

• Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.

WARM BEET SALAD WITH GOAT CHEESE

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.

BEET AND GOAT CHEESE SALAD

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.