Paul Williamss New Orleansstyle Beets With Goat Cheese And Walnuts Recipes

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.

BEET, GOAT CHEESE AND WALNUT SALAD

Steps:

• Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
• Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
• Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
• To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.

GRILLED BEETS WITH GOAT'S CHEESE AND WALNUTS

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.

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

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.

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.

ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
• Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
• Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
• Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

PICKLED BEET AND ENDIVE SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
• To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
• To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
• Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.

BEET SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Drain and cut up beets.
• In a medium bowl, combine cut-up beets, basil, and pepper.
• Drizzle with 2 tablespoons of the salad dressing; toss to coat.
• Arrange greens on 2 salad plates; sprinkle with remaining dressing.
• Top with beet mixture, walnuts, and goat cheese.