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
- 1½ 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