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Roasted Beet Salad with Chevre and Sugared Walnuts
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Serves 4
12 ounces Mixed Greens
4 - 6 ounces Chevre (goat cheese), cut into small chunks
1 cup Sugared Walnuts
1 medium Golden beet
1 medium Red beet
1 cup Roasted Tomato-Shallot Dressing
Prepare walnuts a day or at least two hours ahead.
Wash, scrub and pierce beets with a fork several times.
(If beets come with green tops, save tops to sauté for a yummy side dish!)
Rub outside of beets with a little olive oil, wrap in foil and bake in a 350F
oven until easily pierced with a knife, approx. 30-45 minutes. Remove and allow to cool.
Cut into large chunks and set aside.
While beets are roasting, prepare dressing.
Just before serving, toss mixed greens and beets with dressing, portion onto plates and
adorn with Chevre and walnuts.
Serve immediately.
Sugared Walnuts
Makes approx. 4 cups
1 pound Walnut halves
1 large Egg (white only)
1 tablespoon Water
˝ cup Sugar, granulated
1 teaspoon Cinnamon, ground
1 pinch Nutmeg, ground
1 teaspoon Salt, kosher
Preheat oven to 250F.
Combine sugar, spices and salt in a small bowl. Set aside.
In a large bowl, whisk egg white and water until frothy.
Add nuts to egg white mixture and toss to coat evenly.
Add sugar and spice mixture and toss to coat evenly.
Pour nuts onto a baking sheet and spread out evenly into a single layer. Use two pans if necessary.
Bake in oven for one hour, tossing nuts carefully with a spatula every 15 minutes.
Nuts should become increasingly drier each time you check them.
Remove from oven and cool completely before storing.
Store in a tightly sealed plastic bag or container.
Nuts should keep for at least two weeks
Roasted Tomato-Shallot Dressing
Makes 2-1/2 cups
1 medium Shallot, peeled and minced
˝ pound Tomatoes, fresh (in season) or canned (drained)
1 clove Garlic, peeled and minced
2 teaspoon Brown sugar, lightly packed
1 teaspoon Chervil, fresh, finely chopped
˝ cup Red wine vinegar
1 teaspoon Salt, Kosher
1 grind Black pepper, freshly ground
1/3 cup Extra Virgin Olive Oil
1 cup Olive oil
Roast tomatoes in 350F oven until slightly caramelized (approx. 30 minutes). If using fresh tomatoes, dice into large pieces. If using canned tomatoes, drain well before roasting. Allow to cool completely.
Combine garlic, shallot, roasted tomatoes brown sugar and vinegar in a blender or food processor.
Process until tomatoes are pureed.
With blender running on low, slowly pour in olive oils and emulsify.
Add chervil and pulse a few times.
Add salt and pepper, pulse to incorporate and adjust as needed.
Store refrigerated in a sealed glass container for up to two weeks. Shake vigorously before each use.
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