| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
md |
(1 pound) unpeeled beets, scrubbed |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Softened goat cheese |
| 2 |
tb |
Chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Chopped fresh chives |
| 1 |
ts |
Chopped fresh thyme |
|
|
Fine sea salt and freshly ground black pepper, to taste |
| 3 |
c |
Mesclun greens |
|
|
Walnut Dressing, as needed |
| 1 |
sm |
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 |
tb |
Minced shallots |
| 2 |
ts |
Fine sea salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Imported walnut oil |
INSTRUCTIONS
WALNUT VINAIGRETTE
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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