Beet And Goat Cheese Recipes

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.

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Steps:

• Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
• Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
• Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.

Steps:

• Preheat the oven to 400 degrees F.
• Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
• While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

Steps:

• Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
• Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.

Steps:

• Preheat broiler.
• Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
• Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

Steps:

• Using a round cookie cutter (size will depend on size of beets), cut out as many rounds as you can. In a medium-size skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and add beet slices in batches that you can manage, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and let chill. The left over scraps can be cooked up the same way to be used later in a salad.
• Stir goat cheese together with the chives, parsley, 2 teaspoons thyme, and pepper in a bowl. Set aside.
• Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Be careful to watch this part closely. I burned the first batch, and it didn't taste yummy. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.
• To serve: Put 1 beet slice on work surface; spread about 1 tsp to 1 tablespoons cheese mixture over beet depending on the size of your rounds. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 3 to 4 layers of cheese between 4 to 5 beet slices. Make as many stacks as you can with the slices you have. I ended up with 9 stacks because the beets I had were pretty small. Slice each stack into 4 wedges if large, or in half if they are small. Place salad greens on small plates and divide beets among them. Drizzle vinaigrette over each plate; garnish with nuts.
• I had extra goat cheese left over, which I used to top some pasta a couple of days later -- yum.

Steps:

• Preheat oven to 350°F.
• Wrap beets in aluminum foil, and roast until tender, about 1 hour.
• Let the beets cool a bit, and then peel the skins while they are still a bit warm.
• Using a mandoline, or very sharp knife, cut beets into paper thin slices.
• For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined.
• Toss the beets with half of the vinaigrette.
• Toss the greens with the remaining vinaigrette.
• Arrange the greens on a serving plate or bowl, and top with the beet slices.
• Crumble the goat cheese over top the salad, and serve.

Steps:

• Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
• Roast beets in 350 degree oven for approximately 1 hour.
• While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
• Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
• Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
• Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
• Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
• Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
• Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
• Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!

Steps:

• 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
• 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
• 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
• 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
• 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.

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.

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.