Sunday, July 10, 2016

Beets with Goat Cheese and Shallots

A trip to the farm stand yields a handful of yellow beets. And so begins a summer salad. A year ago my brother the chef made us a slow roasted beet salad with whipped goat cheese and a white balsamic glaze, topped with a crunchy granola. The taste has stayed with me long past the end of the salad. I crave it whenever I see beets. So this is my next to best effort. 

Goat cheese is infused with lemon zest, whipped with blood orange olive oil and used as a base for roasted or boiled beets. A drizzle of extra virgin olive oil, some hand shredded basil and crisp fried shallots brings me to the brink...not quite the original, but a lagging second.

Serves 2

2 medium roasted or boiled Golden Beets
1/2 cup Goat Cheese at room temperature 
1 teaspoon Lemon zest
1 tablespoon Blood Orange Olive Oil
1 tablespoon + 1 teaspoon Extra Virgin Olive Oil
Kosher Salt
Fresh cracked Black Pepper 
2-3 Basil leaves
1 tablespoon fried Shallots

Peel beets and cut into wedges.

Place goat cheese in a bowl and add lemon zest, blood orange and 1 tablespoon extra virgin olive oils to cheese. 

Add a pinch of salt and whip cheese till smooth and creamy. A wire whisk works well.

Spread cheese on a small plate.

Top with beets wedges.

Season with salt and pepper.

Drizzle remaining olive oil over beets.

Shred basil leaves and arrange over beets.

Top with fried shallots and enjoy!

Salad is simple makings with a few standout items. It's nowhere near the epicurean taste of Samir's salad. Then again that unique flavor resides permanently in memory lane.