ROASTED AUTUMN BABY BEET, FRISEE & CHEVRE SALAD WITH BLACK WALNUT & SHERRY VINAIGRETTE
(Makes 4 servings)
Prep time about 1 hour - 15 minutes for assembly
4 baby yellow beets, cut into 1-1/2 to 2-inch chunks
4 baby red beets, cut into 1-/2 to 2-inch chunks
3/4 cup walnut oil
Sea salt
1 teaspoon freshly ground black pepper
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/4 cup maple syrup
4 tablespoons fresh snipped chives
2 baby frisee, stem trimmed, cleaned as necessary and tear into bite-size pieces
2 cups baby arugula, cleaned as necessary
16 goat cheese balls rolled in toasted black walnuts (each ball is approx. 1 Tbsp)
8 slices of toasted black walnut ficelles, rubbed with honeycomb
Preheat oven to 400 degrees F.
Lay a piece of aluminum foil on your counter. Place the beets in the center. Drizzle with 4 tablespoons of walnut oil. Generously season with salt and half of the pepper.
Roasted beet salad
Fold the foil over, crimping the edges to seal the beets into a pouch. Place on a baking sheet and put into oven onu the lower rack. Cook until tender, about 45 to 60 minutes as tested by inserting a skewer into the beets and getting no resistance.
Remove from the oven and allow to cool in the foil. Clean by rubbing the skin off the beets with paper toweling. Cut into large bite-size wedges.
In a blender, combine the vinegar, mustard and maple syrup. While blending, slowly pour in the remaining walnut oil. Add in half of the chives. Season generously with salt to balance the tart acid and add the remaining black pepper. Reserve.
In a medium bowl combine the frisee, arugula and yellow beets. Add the dressing and toss to combine. Position mounded in the center of the serving plate. In the same bowl, add the red beets and dressing to moisten.
Toss and artistically arrange the red beets within the salad. Sprinkle with the remaining chives. Arrange the goat cheese balls and the honeycombed walnut toasts on the salad. Serve.
© Jimmy Schmidt
Morgan’s in the Desert
Roasted beet salad
La Quinta Resort, California
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