Name: Herbed Goat Cheese, Roasted Beet, and Watercress Salad
Ingredients: 4 md Beets; scrubbed and trimmed, leaving about 1-inch of stems attached; 1 1/4 ts Dijon mustard; 2 tb White wine vinegar; 1/4 ts Dried tarragon; crumbled; 1/4 ts Salt; 1/4 ts Freshly ground black pepper; 1/4 c Plus 2 tablespoons extra virgin olive oil; 3/4 c Fresh bread crumbs; 1/2 ts Dried tarragon; crumbled; 3/4 ts Salt; 1/8 ts Freshly ground black pepper; 8 oz Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered; 2 bn Watercress; coarse stems discarded, rinsed and spun dry (about 8 cups); 1 sm Red onion; sliced thin

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

4	md	Beets; scrubbed and trimmed, leaving about 1-inch of stems attached
1 1/4	ts	Dijon mustard
2	tb	White wine vinegar
1/4	ts	Dried tarragon; crumbled
1/4	ts	Salt
1/4	ts	Freshly ground black pepper
1/4	c	Plus 2 tablespoons extra virgin olive oil
3/4	c	Fresh bread crumbs
1/2	ts	Dried tarragon; crumbled
3/4	ts	Salt
1/8	ts	Freshly ground black pepper
8	oz	Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered
2	bn	Watercress; coarse stems discarded, rinsed and spun dry (about 8 cups)
1	sm	Red onion; sliced thin

INSTRUCTIONS

FOR VINAIGRETTE
FOR HERBED GOAT CHEESE
Preheat oven to 400 degrees.
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 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@comteck.com> on Nov 12, 1997

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