Greens W Beets Haricots Verts Goat Cheese Croutons Recipes

SPRING GREENS WITH BEETS AND GOAT CHEESE

Steps:

• In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
• Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
• In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
• In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
• Any remaining dressing keeps well for a few days in the refirgerator.

SPRING GREENS WITH BEETS AND GOAT CHEESE

Steps:

• In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

GREENS W/ BEETS, HARICOTS VERTS & GOAT CHEESE CROUTONS

Steps:

• TO MAKE THE VINAIGRETTE: In a small bowl, whisk together the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
• TO MAKE THE SALAD: Heat the oven to 400 degrees F If you choose to make your own beets: Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minute When cooled, peel off the outer skin and slice the beets into 1/4-inch rounds.
• Cut the baguette into 12 slices about 1/4 inch thick. Toast under the broiler until light golden brown on one side; turn them over and lightly brown the other side. Cool. With a hot, wet knife, cut the goat cheese into 12 slices. Put a round of cheese on each slice of baguette. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
• When ready to serve the salad, heat the oven to 400 degrees F. Put the croutons in the oven until the cheese softens, about 5 minute Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Put a warm crouton on either side and serve.

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.