Roasted Golden Beet, Chevre and Cress Salad with Tarragon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . Ingredients:
3/4 lb (2 golden) beets |
3 cups watercress, washed and dried (arugula would also work well in this salad) |
11 oz (1 log) goat cheese |
2 tablespoons champagne vinegar |
6 tablespoons extra virgin olive oil |
1 tablespoon dijon mustard |
5 tablespoons honey |
1 teaspoon dried tarragon |
1/8 tsp kosher salt |
1 freshly ground black pepper |
Directions:
1. Preheat oven to 425 degrees. Wash beets and dry thoroughly. Place beets on foil and/or parchment paper (I wrapped them in parchment, followed by foil) that has been placed on a baking sheet. Drizzle beets with olive oil and coat completely. Generously salt beets with kosher salt. Wrap beets and roast in the oven for 1 hour. Allow to cook and cut top and bottom of beets. Peel skin and chop beets into small cubes.
2. For vinaigrette, use a bowl and whisk. Pour vinegar in bowl, along with a pinch of kosher salt, several grinds of pepper, mustard, tarragon and honey. Whisk to combine. Continue whisking and stream in olive oil. Check for seasoning.
3. To assemble salad, lightly dress the cress. Plate cress and top with 2-3 slices of chevre and beets. Drizzle additional vinaigrette on the plate. I like to add a small pinch of good salt crystals and a bit of ground pepper just before serving.
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