Roasted Beet Salad with Goat Cheese and Endive Appetizers
Beet and goat cheese salad is probably one of my favorites and this recipe creates perfect individual bites. Roasting the beets gives great depth of flavor, but canned beets speeds up the process. The flavors improve as it sits, it’s great to make a day ahe…
What you'll need
Ingredients
Roasted Beet Salad with Goat Cheese and Endive
1 pound medium beets, trimmed (or one15-ounce can whole beets, drained and chopped fine)
1 cup crumbled goat cheese
¼ cup walnuts, toasted and chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot, minced
2 tablespoons fresh orange juice
2 tablespoons chopped fresh basil or tarragon, or combination
Salt and pepper
2 heads endive, cut in half lengthwise, leaves of each half separated
The method
Directions
01
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Wrap each beet separately in foil and roast until paring knife can be inserted with little resistance, 70 to 80 minutes. Cool until easy to handle, at least 20 minutes. Use paper towels to remove skin and cut beets into small dice. (if using canned beets, just drain and dice)
02
Whisk together vinegar, herbs, orange juice and shallot. Whisking continuously, slowly pour in the olive oil. Season to taste with salt and pepper.
03
Toss beets with vinegar mixture, cheese, and walnuts. Cover and refrigerate until flavors meld, at least 30 minutes. Spoon mixture onto each endive, garnish plate with fresh herbs and serve.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Roasted Beet Salad with Goat Cheese and Endive Appetizers
Prep
Cook
Yield
Beet and goat cheese salad is probably one of my favorites and this recipe creates perfect individual bites. Roasting the beets gives great depth of flavor, but canned beets speeds up the process. The flavors improve as it sits, it’s great to make a day ahe…
Ingredients
Roasted Beet Salad with Goat Cheese and Endive
1 pound medium beets, trimmed (or one15-ounce can whole beets, drained and chopped fine)
1 cup crumbled goat cheese
¼ cup walnuts, toasted and chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot, minced
2 tablespoons fresh orange juice
2 tablespoons chopped fresh basil or tarragon, or combination
Salt and pepper
2 heads endive, cut in half lengthwise, leaves of each half separated
Cook Like James · The method
Directions
1
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Wrap each beet separately in foil and roast until paring knife can be inserted with little resistance, 70 to 80 minutes. Cool until easy to handle, at least 20 minutes. Use paper towels to remove skin and cut beets into small dice. (if using canned beets, just drain and dice)
2
Whisk together vinegar, herbs, orange juice and shallot. Whisking continuously, slowly pour in the olive oil. Season to taste with salt and pepper.
3
Toss beets with vinegar mixture, cheese, and walnuts. Cover and refrigerate until flavors meld, at least 30 minutes. Spoon mixture onto each endive, garnish plate with fresh herbs and serve.
Cook Like James
Roasted Beet Salad with Goat Cheese and Endive Appetizers
Prep
Cook
Yield
Beet and goat cheese salad is probably one of my favorites and this recipe creates perfect individual bites. Roasting the beets gives great depth of flavor, but canned beets speeds up the process. The flavors improve as it sits, it’s great to make a day ahe…
Ingredients
Roasted Beet Salad with Goat Cheese and Endive
1 pound medium beets, trimmed (or one15-ounce can whole beets, drained and chopped fine)
1 cup crumbled goat cheese
¼ cup walnuts, toasted and chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot, minced
2 tablespoons fresh orange juice
2 tablespoons chopped fresh basil or tarragon, or combination
Salt and pepper
2 heads endive, cut in half lengthwise, leaves of each half separated
Directions
1
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Wrap each beet separately in foil and roast until paring knife can be inserted with little resistance, 70 to 80 minutes. Cool until easy to handle, at least 20 minutes. Use paper towels to remove skin and cut beets into small dice. (if using canned beets, just drain and dice)
2
Whisk together vinegar, herbs, orange juice and shallot. Whisking continuously, slowly pour in the olive oil. Season to taste with salt and pepper.
3
Toss beets with vinegar mixture, cheese, and walnuts. Cover and refrigerate until flavors meld, at least 30 minutes. Spoon mixture onto each endive, garnish plate with fresh herbs and serve.
