The 3 Gs – golden beet, goat cheese, garden herbs salad!

25 Jun

I saw golden beets for the first time when my friend ordered a salad at Refuel and when I saw them at the Public Market I bought two big ones to try at home.  I never really liked beets before, the taste always reminded me too much of dirt.  But coupled with the right things, beets can be a tasty vegetable!  The only thing I discovered is that cooking beets is easy but very time consuming!

Here’s the recipe for the beet salad I made with goat cheese, a shallot dressing and fresh herbs!

What you need!
2 large golden beets
50 grams fig goat cheese (or plain if you like!)
4 tbsp fresh basil
1 tbsp fresh tarragon
4 tbsp fresh green onion
1 small shallot
2 tbsp rice wine vinegar
1 tsp sugar
2 tsp dijon or yellow mustard
pinch of salt
pinch of black pepper
dash of balsamic vinegar
3-4 tbsp olive oil

What to do!

1.  First the beets!  Boil up a big pot of water and put the beets in whole!  Cutting them up will leach them of all their colour and flavour!  Let it boil for 45min to an hour or until you can stab it with a knife and it goes through smoothly.  Top off the water periodically to make sure the beets are always fully submerged.

2.  Let’s make the dressing!  Mince the shallot very finely.  In a bowl add the shallots, rice wine vinegar and mustard.  Mix it up and slowly add the olive oil while mixing so that everything emulsifies!  Add the sugar, salt, pepper, balsamic vinegar and give it a good whirl.  Taste it to make sure it’s how you like it!  This dressing is golden in colour from the mustard to match your beet colour!

3.  Once your beets are cooked through, give them a quick bath in extra cold water.  Now it’s time to peel!  The peel will just slide off with a push of your fingers…..ahh golden beets are revealed!

4.  Next, cut the beets into 1″ slices….look how pretty!

5.  I then cut the slices in half and into triangle wedges (just like cutting a pizza).

6.  Now it’s time to dress ’em up!  Drizzle some of the vinaigrette over and toss it around.  Save about 3 tbsp of it for later.  Crumble the goat cheese on top and add the herbs (either torn or chopped) to the mix.  Stir it up gently, have a quick taste and salt and pepper if necessary!

Serve with a bed of fresh lettuce and tomatoes and drizzle the rest of the vinaigrette on the salad.  Enjoy!

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