Marinated Beet Salad with Whipped Goat Cheese

By harvard88

Ingredients

• For goat cheese:
• 8-10 8-10 large 8-10 medium large beets (marinate colors separately)
• 2 2 2 Tbsp minced shallots
• 3 3 3 Tbsp olive oil
• 2 2 2 Tbsp balsamic vinegar
• salt and pepper
• 1/4 1/4 1/4 cup shelled nuts like pistachio or walnuts
• 2 2 2 cups small salad greens
• 1/4 1/4 1/4 cup fresh goat cheese (4 oz)
• 1 1 1 Tbsp. olive oil
• 2 2 2 Tbsp whole milk or heavy cream
• 1/2 1/2 to tsp. rice or white wine vinegar (more to taste)
• 1/2 1/2 1/2 tsp. coarse ground black pepper
• 1/4 1/4 to tsp. salt, more to taste

Preparation

Step 1

Prepare beets: Place rack in center of oven and heat to 400. Place sheet under to catch drips. Trim greens, tops and stems from beets. Wash and wrap in foil packages (4 per package). Place directly on oven rack and back until easily pieced by fork, 45 min - an hour.

Meanwhile, in small bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.

Remove beets from oven and open packages to let steam escape. Let cool at least 20 minutes. Peel beets and dice into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.

Toast nuts until golden. Let cool and coarsely chop.

Prepare goat cheese: mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.

To serve, pile beets on serving platter. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in greens. Sprinkle with nuts. Serve immediately.