Beet And Goat Cheese Tartines Recipes

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

GOAT'S CHEESE AND BEETROOT TART

Steps:

• Preheat the oven to 200°C/400°F/gas mark 6.
• Slice the beetroot thinly, using a mandolin.
• Place the beetroot slices in an ovenproof pan, drizzle with oil and season.
• Bake the beetroot for around 20 minutes or until cooked and tender.
• Meanwhile, put the pastry on a baking sheet. Score a small border around the edges of each piece with a knife and then prick within the border with a fork. Bake on the shelf below the beetroot for 15 minutes or until puffed and golden.
• Remove from the oven and, if the centre has risen, gently flatten it.
• Arrange the beetroot slices inside the borders then sprinkle with cheese.
• Put the tart back into the oven and cook for 10 minutes.
• Remove the tart and quickly sprinkle the walnuts on top and let the tart cook for a further 3 minutes.
• Remove from the oven, cut into 6 pieces and serve with rocket.

BEET AND GOAT CHEESE TARTINES

Steps:

• Toss beets with balsamic vinegar. Toss frisée with oil, lemon juice, and salt and pepper to taste. Spread goat cheese on baguette, then make open-face sandwiches with toasted walnuts, beets, and frisée.

FRESH GOAT CHEESE, ROASTED BEET, AND WALNUT TART

Steps:

• HEAT the oven to 350°F. Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour.
• ALLOW the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
• HEAT the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits stuck to the bottom of the pan.
• HEAT the oven to 350°F. Toss the beets and onion together and put them into the blind-baked tart shell.
• WHISK together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.

ROASTED RED BEET AND GOAT CHEESE TERRINE

Steps:

• Preheat oven to 400 degrees. Wrap beets in heavy foil. Roast until easily pierced with a knife, about 2 hours. Cool, then rub off skins with paper towel.
• Using a mandoline or sharp knife, slice beets as thin as possible. Line an 11-by-3 1/2-by-3-inch terrine with plastic wrap. Line bottom and sides with beet slices, overlapping slightly.
• Melt goat cheese in double boiler or bowl set over simmering water. Transfer to food processor, and add thyme, rosemary, truffle oil and salt and pepper to taste. Process until smooth.
• Place goat cheese in a pastry bag without a tip (or use two large spoons), and pipe into mold. Smooth mixture, and top with layer of beet slices. Press gently on top to flatten and compress. Trim any slices that extend above top, to make neat edge. Cover, and refrigerate at least 2 hours, up to two days.
• To serve, invert chilled terrine onto a plate and remove plastic wrap. Cut terrine into 16 slices, and allow to come to room temperature. Place two slices on each of eight serving plates, accompanied by a mache salad if desired.

GOAT'S CHEESE, PEAR & WALNUT TARTINES

Steps:

• Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
• Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.