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

Related recipes