Heirloom Tomato Beet Salad With Goat Cheese Crumbles Recipes

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HERB CRUSTED GOAT CHEESE AND HEIRLOOM BEET SALAD



Herb Crusted Goat Cheese and Heirloom Beet Salad image

Provided by Bobby Flay

Time 1h20m

Yield 12 Servings

Number Of Ingredients 19

24 ounces heirloom variety beets, washed and trimmed
12 ounces goat cheese, separated into 1 ounce balls
4 eggs
1/2 cup half-and-half
2 cups all-purpose flour
4 cups Herb Crust, recipe follows
Salt and pepper, to taste
24 ounces arugula, cleaned
16 ounces balsamic vinaigrette, recipe follows
1/2 bunch Italian parsley
1/4 bunch sage (1-ounce)
1/4 bunch thyme (1-ounce)
1/4 bunch rosemary (1-ounce)
2 garlic cloves, minced
1/2 quart panko bread crumbs
1 ounce olive oil
6 ounces Aged balsamic vinegar
10 ounces extra virgin olive oil
Salt and Pepper, to taste

Steps:

  • Boil beets until tender. Chill, peel, and cube beets.
  • Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together. Place flour and Herb Crust into separate pans. Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack the medallions on parchment paper to prevent condensation. Fry goat cheese medallions until golden brown. Drain.
  • Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate. Arrange about 2 ounces of the beets around the rim. Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets.
  • Clean all herbs from stems and chop roughly. Finely chop herbs and garlic in food processor. Add breadcrumbs and olive oil. Process until distributed.
  • Combine all ingredients.

TOMATO-BEET SALAD



Tomato-Beet Salad image

This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g

HEIRLOOM TOMATO SALAD WITH CRUMBLED GOAT CHEESE



Heirloom Tomato Salad with Crumbled Goat Cheese image

Either way, now is when I look for ways to make our heirloom tomatoes the star of any dish I use them in. That's the case with this dish. The tomatoes were firm and sweet, with just the hint of acidity from the lemon juice, countered by the tang of onion and the creaminess of the dressing and goat cheese crumbles. Nancy and I both went back for seconds and she finished off the leftovers the next day before I could even get home!

Provided by Scott Koeneman

Time 15m

Yield 4

Number Of Ingredients 11

½ cup fat-free mayonnaise
¼ cup reduced-fat buttermilk
3 tablespoons thinly sliced green onions
1 ½ tablespoons fresh lemon juice
1 clove garlic, minced
kosher salt to taste
6 medium heirloom tomatoes, cored and cut into wedges
½ cup thinly sliced onion
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper to taste
2 ounces crumbled soft goat cheese

Steps:

  • Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
  • Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
  • Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 17 g, Cholesterol 11.8 mg, Fat 4.8 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 3.1 g, Sodium 309.8 mg, Sugar 10.9 g

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