March 11, 2010

Roasted beet salad with goat cheese

It seems that beets are the tomatoes of the winter to me. In summer usually I can't resist tomatoes, and now it is the same with beet. Specially, since I discovered the tonda di Chioggia by accident, though now when I do look for it, I can't find. Anyway, I still had one in the fridge and I decided to combine it with the common beet in a salad. I served the roasted beet among pistachio crusted fresh goat cheese and a light pear vinegar and mint oil dressing with fresh pear.

4 beets
1 pear

35 ml pear vinegar
35 ml mint oil
35 ml olive oil
olive oil for roasting the beets
salt, pepper

Preheat oven to 200°C. Sprinkle the beets with olive oil, salt, pepper add a bay leaf if you like, wrap in foil and bake for 50-60 minutes. Let them cool in the foil. For the dressing dice
peeled pear in small cubes and mix the vinegar and the oils. Slice the beet with the help of a mandoline, season, sprinkle the dressing over it and serve among goat cheese.


Alexandra said...

Wow! This looks good! I was wondering today what to do with my beets. Now I know what I should do with them tomorrow :)

Alexandra said...

This was beau-u-u-u-u-tiful!
I used a bit different ingredients (verjuice instead of pear vinegar and grape seed oil with lots of fresh mint leaves instead of mint oil) and it was amaaaaaaazing!
The beetroot suits to the pear so well and that little mint flavour...!
We ate with some leftover kangaroo and they turned out very nice together.
Thanks for the recipe, Chriesi, I'll do this meal again for my guests next time.

chriesi said...

I am so glad you enjoyed it! :) Verjuice is excellent and definitely a great choice for this salad!

Taste of Beirut said...

Love this salad! Could eat it daily!

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