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.
BEETS WITH GOAT CHEESE AND SHALLOTS
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.
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