Roasted Beet Carpaccio with Goat Cheese and Walnuts
Author Erica
Yield 4
Ingredients
- 2 pounds red beets
- 1/2 cup walnuts, toasted and roughly chopped
- Dijon mustard, to taste
- 4 ounces soft fresh goat cheese, coarsely crumbled
- 2 oz. baby arugula, mache, microgreens or other tender greens.
For The Dressing
- 2 tablespoons shallots, minced or thinly sliced into rounds
- 1/8 cup balsamic vinegar
- 1/8 cup red wine vinegar
- 1 tsp honey
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400*F. Scrub beets and trim away all but 1-inch of greens, but do not peel. Place beets on a baking sheet lined with a large sheet of foil. Fold foil up and over beets, and crimp foil edges together to make a packet. Roast beets for 45-90 minutes, depending on size, until fully tender all the way through. When beets are tender, a small skewer or paring knife inserted into the center of a beet should not meet resistance.
- Let beets cool, then rub skins off beets with an old, lint-free rag or with very clean hands. Beets can be prepared up to this point as far as two days ahead and kept chilled.
- Whisk together the thinly sliced shallot, balsamic and red wine vinegar, honey and Dijon mustard in a medium bowl to blend. Whisk in the olive oil. It’s fine if the vinaigrette isn’t totally emulsified - we want a “broken” look for this dressing. Season the vinaigrette to taste with salt and pepper.
- To assemble salad, slice the beets into thin rounds and fan around a large plate. Stir the dressing and drizzle several spoonfuls over the sliced beets. Top beets with walnuts, dots of Dijon mustard, and crumbled goat cheese. Drop a light bunch of baby greens at the center of the plate. Drizzle baby greens with additional “broken” vinaigrette and serve right away
Recipe by Northwest Edible Life at https://nwedible.com/cool-season-salads/