Warm Baby Beet Salad with Goat Cheese, Almonds & Watercress by Chef Curtis Cooke
We are thrilled to share this delicious recipe provided by Chef Curtis Cooke of the Golden Door Spa in Southern California.
12 each Baby Beets (red, golden, candy stripe, etc.), roasted
1 wheel Goat Cheese
¼ cup Almonds, toasted, ground
¼ cup Red Beet Vinaigrette
1 bunch Watercress, leaves only
Roasted Beets
1 bunch Baby Red Beets
1 bunch Baby Golden Beets
1 bunch Baby Candy Striped Beets
¼ cup Olive Oil
6 sprigs Thyme
Preheat oven to 350 degrees. Toss the beets with the olive oil and place into a roasting pan. Add the fresh thyme and cover with aluminum foil. Roast until beets are tender, about 50 minutes. Remove beets from the oven and let rest until they are cool enough to hold. With a towel, wipe the skin from the beets.
Red Beet Vinaigrette
1 cup Baby Red Beets, roasted
2 T Apple Cider Vinegar
¼ cup Grape Seed Oil
Sea Salt to taste
¼ cup Vegetable Stock
In a high speed blender, combine all the ingredients and puree. Push the puree through a fine mesh sieve. Season with salt, to taste. The vinaigrette will be thick like a puree.
Almond Crusted Goat Cheese
½ cup Goat Cheese
½ cup Almonds, ground and toasted
Form the goat cheese into little balls and toss with almonds to coat.
November 14, 2011
by Optimum WellnessComments
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