Herbed Goat Cheese, Roasted Beet, and Watercress Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached |
1 1/4 teaspoons dijon mustard |
2 tablespoons white-wine vinegar |
1/4 teaspoon dried tarragon, crumbled |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
3/4 cup fresh bread crumbs |
1/2 teaspoon dried tarragon, crumbled |
3/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
8 ounces montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered |
2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups) |
Directions:
1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.
5. Preheat broiler.
6. Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
7. 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.
|
|