[Salt Roasted Beet and Goat Cheese Salad with Honey Citrus Vinaigrette]
Source: Times Colonist - Mike Weaver, restaurant chef at Lure Restaurant and Lounge in Victoria’s Delta
Ingredients
- 3 large gold beets
- 2 cups coarse salt
- 1 egg white
- 2 tablespoons honey 1/4 cup orange juice (preferably fresh)
- 1 tablespoon rice vinegar
- ¾ cup grapeseed oil
- 1 small shallot, minced
- 2 chives, finely chopped
- ■ salt and pepper to taste
- ■ goat cheese
- ■ crushed, roasted hazelnuts to taste
- ■ baby frisée (see Note)
Directions
1. Preheat oven to 350 F. Place the beets on a piece of tin foil on a baking sheet. (The tin foil will make for an easy cleanup.) In a small bowl, lightly beat the egg white, then add the salt. It should resemble damp sand. Mould the salt mixture around the beets so they are completely covered. Place the beets in the oven and cook about 1 hour, or until you see moisture coming from your salt crust. Allow to cool slightly, and then crack the crust and wipe away any salt. Peel the beets and set aside. |
2. Make the vinaigrette by placing the first seven ingredients in a bowl and whisking to combine. |
3. To serve, slice the beets very thinly and divide and place them in a circle on four to six plates. |
4. Drizzle with the vinaigrette to taste (any leftover can be refrigerated and used at another time). Top with a slice of your favourite goat cheese (I use Paillot de chèvre from Quebec) and a few sprigs of baby frisée lettuce. |
5. Dress with the vinaigrette and sprinkle some crushed, roasted hazelnuts around the plate to finish. |
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Notes
Note: If you can’t find baby frisée (young leaves of curly endive), you could use baby mixed salad greens in this recipe.
Categories
Salad[ Back to top ]