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:

• 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:

• 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.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
• Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
• Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
• While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
• With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
• Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
• Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

Steps:

• Preheat the oven to 375 degrees F. Put the beet on a sheet of foil, drizzle with the olive oil and wrap to enclose. Bake until easily pierced with a knife, 60 to 70 minutes. Let cool, then peel and chop.
• Bake the phyllo shells as the label directs. Let cool.
• Pulse the goat cheese and heavy cream in a mini food processor until smooth. Add the chopped beet, honey and 1/4 teaspoon salt. Pulse until very smooth and bright pink, about 1 minute.
• Transfer the beet mixture to a large resealable plastic bag and snip off a corner; pipe into the phyllo shells. Refrigerate at least 20 minutes before serving.

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:

• Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.

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:

• 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 your oven to 400 degrees.
• Rub dirt off beets with paper towel, and put beets in tightly sealed casserole, and bake for 60 to 90 minutes until tender.
• Cool beets, peel them, cut off stem and roots, and cut into small cubes (about 1/4 inch).
• Put beets into medium bowl, add 1 tablespoon of olive oil, green onion, vinegar, thyme, salt, and black pepper.
• In a small bowl, mix together goat cheese and water.
• Preheat broiler.
• Put bread onto a cookie sheet, lightly brush more olive oil onto fronts and backs of bread, and toast both sides under your broiler.
• Cut open your garlic clove and smear some garlic onto one side of bread.
• Spread goat cheese onto the garlic side, top with beet mixture, and serve at room temperature.

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
• Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
• Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
• Add cheese, stirring until blended.
• Sprinkle each serving with 1 tablespoon walnuts.

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:

• 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:

• 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:

• Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
• Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
• Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
• Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
• Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
• Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.

Steps:

• Put the orange zest, juice and 7tbs water in a small pan and bring to the boil,.
• Place the couscous in a medium bowl and pour the hot liquid over it. Mix well, then cover and leave to absorb for 5 minutes.
• Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beets and seasoning.
• Mix the oil and lemon juice (or use your favourite bought vinaigrette) then toss well.
• Pack into sealed containers with the spinach sat on top so it does not go soggy.
• When ready to eat, toss spinach through the rest of the salad.

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!