Recipes

Ingredient of the Month
November: Beetroot 

This versatile root vegetable will add a unique burst of color and flavor to a variety of fall dishes.  One of the most sublime pairings is the classic bistro duo of creamy, fresh goat cheese and cooked, roasted beets.

Buying: Select unblemished beets with a deep red color, bright green leaves, and a firm, smooth skin.  To make sure the beets cook evenly, choose ones that are similar in size.  Avoid beets that are unusually large or elongated as they might be fibrous. 

Storing:   Fresh beets that still have their leaves and roots can be stored in a perforated bag in the refrigerator or a cool place for 2 to 4 weeks.  Keep in mind that unwashed leaves will stay fresh for only 3 to 5 days.

Preparing:  Wash beets making sure not bruise them, then scrub them delicately.  Beets can be boiled, baked, roasted, grilled and steamed.  To verify the doneness of the beet, hold it under a thin stream of cold water – the skin will detach easily when it is ready. 


Beet Salad with Goat Cheese Mousse and Walnut Vinaigrette

 Ingredients:

1 ½ lbs beets, skin on, scrubbed
1 tablespoon extra virgin olive oil
¼ c coarsely chopped walnuts
1 c (4 oz) fresh goat cheese, room temp
1 teaspoon walnut oil
Black pepper in a mill

¾ lb Belgian endive, split and cut crosswise into ¾ -inch pieces
2 oz arugula, tough stems discarded, well washed
2 tablespoon sherry vinegar
1 tablespoon finely diced shallots
1 tablespoon kosher salt

Method:

Preheat the oven to 325˚F.  Bundle and wrap the beets in aluminum foil, rubbing each first in olive oil.  Bake on a sheetpan until a knife pierces easily into the center, 1 ½ to 2 hours.  Set aside to cool, then peel and cut into a ¾ inch dice.

Toast the walnuts in a sauté pan over medium heat, shaking constantly, until fragrant, about 2 to 3 minutes.  Transfer to a bowl and set aside.

Put the goat cheese and walnut oil in a bowl and stir vigorously until the cheese is whipped a mousse-like consistency.  Season with salt and pepper and set aside.

Combine the vinegar and shallots in a mixing bowl and slowly whisk in the oil.  Add the salt and pepper and whisk until thoroughly combined.

Combine the beets, endive, arugula, and walnuts in a bowl and drizzle with walnut vinaigrette.

Divide the salad evenly among 4 plates.  Top with a tablespoon of goat cheese before serving

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