Chef Tom Fraker
Roasted Baby Beet, Herbed Goat Cheese Green Salad with Dijon Vinaigrette
Category
Salad
Servings
8 servings
Prep Time
20 minutes
Cook Time
3 minutes
Author:
Chef Tom Fraker
The richness of cheese, whether goat or mozzarella, offsets the earthiness of the beets and crispness of watercress and spinach.
Ingredients
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2 packages Melissa’s Organic Peeled Baby Red Beets, cut into bite-size pieces
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Extra virgin olive oil
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1 (10.5 ounces) package goat cheese, cubed (see notes below)
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3/4 cup Italian bread crumbs
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1/2 teaspoon dried Italian seasoning
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1/4 teaspoon freshly ground black pepper
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2 bunches watercress, coarse stems removed, washed and dried
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2 (6 ounces) packages organic spinach
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1 red onion, sliced very thin
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To taste, your favorite Dijon vinaigrette
Directions
Preheat oven to 425ºF.
Toss the beets in the olive oil and place in a single layer on a baking sheet.
Place in the oven and roast until heated through and beginning to char.
Remove from the oven and let cool.
In a bowl, combine the bread crumbs, Italian seasoning and black pepper.
Coat the goat cheese with this mixture and place on a pan-sprayed baking sheet.
Make sure cheese is set in a single layer and placed under the broiler.
Heat until bread crumbs become lightly toasted, about 2 minutes.
In a bowl, toss together the watercress, spinach, red onion and the dressing.
Arrange on 8 serving plates and top with the beets and goat cheese.
If desired, add more dressing and season with salt and pepper.
Serve immediately.
Recipe Note
Cutting goat cheese: make certain the cheese is very cold. Rather than using a knife, you may have better control and cleaner cuts by slicing with dental floss. Refrigerate again before coating in breadcrumbs to hold their shape. If you don't like goat cheese, use fresh mozzarella.
Filed in:
Baby Beet,
Baby Red Beets,
Melissa's Spice Grinders,
Organic Baby Beets Peeled & Steamed,
Organic Peeled Baby Red Beets,
Organic Spinach,
Roasted Baby Beet Herbed Goat Cheese Green Salad with Dijon Vinaigrette,
Spice Grinders,
Watercress
