roasted beet and goat cheese salad

prep time:  tbd
cook time:  tbd
servings: 4

3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled

1.  preheat the oven to 425 degrees.  rinse the beets and wrap in foil (together if similar sizes).  place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure.  when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands).  cut the beets in half and thinly slice.

2.  meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt.  add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes.  immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.

3.  in a large bowl, whisk together the lemon juice, oil, and mustard.  season with salt to taste.  add the beets, cucumbers, fennel, arugula, and pecans and toss to combine.  serve with the goat cheese scattered over the top.
- goop, november 2011

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