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Herbed Goat Cheese, Roasted Beet, And Watercress Salad
Ingredients
- 4 med Beets, scrubbed and trimmed, leaving about 1-inch of stems attached
- 1 1/4 tsp Dijon mustard
- 2 Tbsp. White wine vinegar
- 1/4 tsp Dry tarragon, crumbled
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 1/4 c. Plus 2 Tbsp. extra virgin extra virgin olive oil
- 3/4 c. Fresh bread crumbs
- 1/2 tsp Dry tarragon, crumbled
- 3/4 tsp Salt
- 1/8 tsp Freshly grnd black pepper
- 8 ounce Montrachet or possibly other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered
- 2 bn Watercress, coarse stems discarded, rinsed and spun dry (about 8 c.)
- 1 sm Red onion, sliced thin
Directions
- Preheat oven to 400 degrees.
- Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hrs, or possibly till tender. Unwrap beets carefully and cold till they can be handled.
- Throw away stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
- To make vinaigrette:In a blender blend together mustard, vinegar, tarragon, salt, and pepper.
- With motor running add in oil in a stream and blend till emulsified.
- Vinaigrette may be made 1 day ahead and chilled, covered.
- Make herbed goat cheese:In a bowl stir together bread crumbs, tarragon, salt and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese proportionately with crumb mix, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
- Preheat broiler. Broil goat cheese about 2 inches form heat till crumbs are lightly browned, about 2 min. In a bowl, toss watercress and onion with half of vinaigrette. Arrange watercress mix, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.
- Yield: 8 servings
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