Marinated Beetroot With Grilled Goats Cheese Recipes

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MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE



Marinated beetroot with grilled goat's cheese image

Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter

Provided by Good Food team

Categories     Dinner, Starter

Time 1h15m

Number Of Ingredients 7

6 tbsp olive oil , plus extra for greasing
3 tbsp red wine vinegar
1 tsp sugar
1 tsp thyme leaves
4 raw beetroot , peeled and very thinly sliced on a mandoline or with a food processor slicing attachment
2 x 100g vegetarian goat's cheese rounds with rind, halved horizontally
4 handfuls rocket

Steps:

  • Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
  • Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
  • Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.

Nutrition Facts : Calories 293 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium

BEET AND MARINATED GOAT CHEESE SALAD



Beet and Marinated Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1/3 cup white balsamic vinegar
1 tablespoon frozen apple juice concentrate, thawed
1 1/2 teaspoons minced fresh thyme
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/4 teaspoon kosher salt, plus extra for seasoning
2 cloves garlic, minced
4 ounces goat cheese, chilled, broken into 1/2-inch chunks
Four 2-inch-diameter red or golden beets, tops trimmed
6 ounces green beans, trimmed, cut into 2-inch lengths
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cups bite-size pieces butter lettuce (part of 1 head)
2 packed cups baby arugula
1/2 large Granny Smith apple, cored, cut into thin slices

Steps:

  • For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
  • For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
  • Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
  • Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE



Marinated Beet Salad With Whipped Goat Cheese image

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

Provided by Julia Moskin

Categories     salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 to 10 medium-large beets (see note)
2 tablespoons minced shallots
3 tablespoons olive oil, plus more to taste
2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
Salt and ground black pepper
1/4 cup shelled nuts, like pistachios, walnuts or pecans (optional)
1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
1/4 cup fresh goat cheese
1 tablespoon olive oil
2 tablespoons whole milk or heavy cream
1/2 teaspoon rice or white wine vinegar, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt, more to taste

Steps:

  • Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
  • Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
  • Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
  • Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
  • Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
  • Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
  • Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
  • To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams

GRILLED BEETS WITH FRESH GOAT CHEESE DRESSING



Grilled Beets with Fresh Goat Cheese Dressing image

Tender, with a hint of crusty char, chef Bill Taibe's grilled beets make a tasty addition to any summer gathering. Also try:Grilled Radicchio with Lemon and Pine Nuts, Grilled Potato and Pickled Green Garlic Salad

Provided by Martha Stewart

Categories     BBQ & Grilling Recipes

Number Of Ingredients 12

6 medium red beets
1/4 cup extra-virgin olive oil, plus more for grilling
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Freshly squeezed lemon juice
Maldon sea salt
Chive blossoms (optional), for garnish
3/4 cup fresh goat cheese
1/2 cup goat's milk or half-and-half
1 teaspoon fennel pollen or toasted ground fennel seed
1 teaspoon honey
Coarse salt and freshly ground pepper

Steps:

  • Make the beets: Place beets in a large bowl and drizzle with olive oil; season with salt and pepper. Place each beet on an individual piece of parchment paper-lined aluminum foil; add a sprig of thyme to each and wrap to enclose.
  • Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place beets on grill and cook until tender, about 45 minutes.
  • Make the dressing: Meanwhile, in a medium bowl, mix together goat cheese, goat's milk, fennel pollen, and honey; season with salt and pepper. Set aside.
  • Unwrap beets and cut into 1-inch-thick slices. Brush slices with olive oil and season with salt and pepper. Place on grill and cook, turning, until grill marks appear. Transfer to a platter and drizzle with olive oil and lemon juice; season with salt and pepper. Add dressing, garnish with sea salt, and sprinkle with chive blossoms, if using. Serve immediately.

GRILLED BEETS WITH GOAT'S CHEESE AND WALNUTS



Grilled Beets with Goat's Cheese and Walnuts image

Provided by Food Network

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 18

6 large whole beets
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry thyme leaves
1/4 teaspoon paprika
1/4 teaspoon dry basil leaves
1/8 teaspoon dry oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
3/4 cup vegetable oil
1 1/4 cups walnuts
1/2 stick butter
1 1/2 ounces red wine vinegar
2 ounces pomace olive oil
1-ounce walnut oil
1/2 pound soft goat cheese
1/4 cup chives (cut into match sticks)

Steps:

  • Preheat a grill.
  • Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.
  • To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.
  • For the vinaigrette add all the ingredients and the walnut butter. Whisk well.
  • To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.

LEMON ROSEMARY MARINATED GOAT CHEESE



Lemon Rosemary Marinated Goat Cheese image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 5

5 lemons, zested
3 tablespoons freshly chopped rosemary leaves
1/2 cup extra-virgin olive oil
8 (2-ounce) rounds goat cheese
Gray salt and freshly ground black pepper

Steps:

  • Combine lemon zest, rosemary, and olive oil.
  • Place goat cheese in a baking dish or on a large plate and spoon marinade over the top. Season with gray salt and pepper. Refrigerate and let marinate.

GRILLED BEETS WITH GOAT'S CHEESE AND WALNUTS



Grilled Beets with Goat's Cheese and Walnuts image

Provided by Food Network

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 18

6 large whole beets
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry thyme leaves
1/4 teaspoon paprika
1/4 teaspoon dry basil leaves
1/8 teaspoon dry oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
3/4 cup vegetable oil
1 1/4 cups walnuts
1/2 stick butter
1 1/2 ounces red wine vinegar
2 ounces pomace olive oil
1-ounce walnut oil
1/2 pound soft goat cheese
1/4 cup chives (cut into match sticks)

Steps:

  • Preheat a grill.
  • Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.
  • To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.
  • For the vinaigrette add all the ingredients and the walnut butter. Whisk well.
  • To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.

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