Saturday, January 11, 2014
Salad of Roasted Beets, Mandarin Oranges, Goat Cheese and Toasted Walnuts
This dish can be served as a salad or a side dish and can be served hot or cold. It plates up beautifully and adds a great flavor combination to any meal. INGREDIENTS Large fresh beets (or 14 to 18 small) fresh beets, with skins on (use varying sizes and colors if desired) 4 to 6 local large oranges (or 12 to 14 tangerines) Toasted walnuts, as needed for garnish 8 ounces of goat cheese, Chevre or similar variety Chives, as needed for garnish, fine cut. Olive oil, as needed DIRECTIONS Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. (Greens from beets can be sauteed separately on stove top to accompany salad, if you so desire). Slice beets into 1/4-inch slices, leaving skin on. Put sliced beets in large mixing bowl, coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet into preheated oven. Roast for approximately 20 to 30 minutes, depending upon strength of oven and size of beets. Larger beets may take closer to 40 to 45 minutes but watch closely to prevent burning. Beets will start "hissing" before done. Check beet slices approximately 15 minutes into cooking and turn each slice over. If you have "hot spots" in your oven, rotate to ensure even cooking on all slices. When done, beets should be shiny and soft to the touch, with an even texture. While beets are roasting segment oranges or tangerines into individual "sections" and set aside. Layer ingredients in large serving bowl. Place beets on bottom, citrus on middle layer, crumbled goat cheese on top. Garnish with toasted walnuts and cut chives as final topping.