Roasted Beet Salad with Goat Cheese

serves 4

This recipe comes from Firefly restaurant in Washington DC. My friend Kate passed it along to me. I have made it a few times, but it’s another lost recipe that I just stumbled on.

Ingredients – Goat Cheese Dressing
  • ¼ pound goat cheese
  • 1 shallot, chopped
  • ~3 ounces water
  • 2 TBL rice wine vinegar
  • ½ cup extra virgin olive oil
  • Salt to taste
  • Hot sauce – Kate uses Frank’s Red Hot Sauce, but any hot sauce should work
Ingredients – Beet Salad
  • 6-8 medium-size beets, scrubbed
  • Extra virgin olive oil
  • Salt and pepper
  • 1 bunch fresh thyme
  • Goat cheese dressing – recipe follows
  • cups microgreens (can substitute baby arugula or other baby greens)
  • 4 ounces high quality goat cheese
  • 1 small bunch chives, cut into 1-inch pieces
Instructions – for dressing
  • Kate omits goat cheese in dressing – too rich
  • Combine goat cheese, shallot, water and rice wine vinegar in a blender
  • Puree until smooth
  • With blender running, add extra virgin olive oil slowly until emulsified
  • Season with salt and hot sauce
Instructions – for salad
  • Preheat oven to 350
  • Rub beets with extra virgin olive oil, salt and pepper
  • Wrap each beet and 1-2 springs of thyme individually in aluminum foil
  • Roast until tender, about 1 hour
  • Cool completely
  • Peel beets and slice into ¼-inch discs
  • Season with salt and pepper
  • Divide beets among four entrée plates
  • Spoon goat cheese dressing over beets
  • Lightly toss microgreens with olive oil, arrange on top of beets
  • Crumble goat cheese over the salads , sprinkle chives around, and serve immediately

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