Sweet Roasted Beet Salad With Goat Cheese Parfait

As it is difficult to convey an idea of color to the blind, or of music to the deaf, so it is difficult to describe to a natural man the peculiar perceptions of one whose eyes have been opened by the Spirit. And the difficulty is not diminished but increased by the fact, that he has a kind of knowledge which is common to him with the true believer, and which is too apt to be mistaken for that which the Gospel requires. Perhaps the nearest approach that we can make to an explanation may be by asking you to conceive of a man who sees, but has no sense of beauty, or of a man who hears, but has no sense of harmony; just such is the case of a natural man, who sees the truth without perceiving its spiritual excellence, and on whose ear the sound of the Gospel falls without awakening music in his soul. Saving knowledge is not a knowledge of the dead letter or outward form of the Gospel, but a knowledge of the truth in “the light, and lustre, and glory of it;” “gustful knowledge” (Thomas Halyburton), which has in it a relish of the truth as excellent: “O taste and see that the Lord is good.”

James Buchanan

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			1	Servings

INGREDIENTS

4		1 pound unpeeled beets
		scrubbed
1	T	Olive oil
1 1/2	c	Softened goat cheese
2	T	Chopped fresh tarragon
		blanched in boiling water
		for 10 seconds drained
		and
		rinsed under cold water
2	T	Chopped fresh parsley
2	T	Chopped fresh chives
1	t	Chopped fresh thyme
		Fine sea salt and freshly
		ground black pepper to
		taste
3	c	Mesclun greens
		Walnut Dressing, as needed
1		Beet, scrubbed and cut into
		julienne for garnish
1/2	c	Walnut halves, lightly
		toasted for garnish see
		Note
1	c	4 ounces walnuts lightly
		toasted see Note
1	c	Water
1/2	c	Sherry vinegar
2	T	Minced shallots
2	t	Fine sea salt
1/4	t	Freshly ground black pepper
1/2	c	Olive oil
1/2	c	Imported walnut oil

INSTRUCTIONS

CHEF DU JOUR TERRANCE BRENNAN (Food Channel on tv) SHOW #DJ9394
Preheat the oven to 350 degrees F. Place the beets on a jelly roll
pan, toss with the oil, and cover tightly with aluminum foil. Bake
until the beets are tender when pierced with a sharp knife, about 2
hours. Refrigerate until chilled. Peel the beets and slice into
1/16th-inch rounds. On 6 dinner plates, arrange overlapping beet
slices in a wide circle. Cover tightly with plastic wrap and
refrigerate until ready to serve.  In a small bowl, mix the goat
cheese, blanched tarragon, parsley,  chives, and thyme. Cover with
plastic wrap and refrigerate until  ready to serve.  To serve, uncover
the plates and season the beets with salt and  pepper. In a large bowl,
toss the mesclun greens with the walnut  vinaigrette to taste. Place
the greens in the center each plate. Top  with equal portions of the
goat cheese. Garnish with the julienned  beet and walnut halves.
Drizzle a few spoonfuls of walnut vinaigrette  around the inside of
each plate, and serve immediately.  Yield: 6 servings  WALNUT
VINAIGRETTE: Place all of the ingredients, except the oils, in  a
blender and process on high speed. With the machine running,  gradually
add the olive and walnut oils until the vinaigrette is  emulsified,
about 1 minute. Refrigerate until ready to serve. (The  vinaigrette can
be prepared up to 1 week in advance, covered and  refrigerated.)  Note:
To toast walnuts, place the walnuts in a single layer on a  baking
sheet. Bake in a preheated 350 degrees F. oven, stirring  occasionally,
until toasted, 8 to 12 minutes. Cool completely.  Yield: about 2 1/2
cups Posted to FOODWINE Digest 16 Apr 97 by Gretl  Collins
<gretl_collins@AGCS.CAS.PSU.EDU> on Apr 17, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2311 Calories From Fat: 2032 Total Fat: 237.1g Cholesterol: 0mg Sodium: 2767.5mg Potassium: 1429.5mg Carbohydrates: 45.3g Fiber: 14.7g Sugar: 5.5g Protein: 30.9g