Smoked Salmon Salad with Roasted Beets and Goat Cheese

Recipe Date:
September 6, 2013
Serving Size:
8
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 3 Large red beets (1 2/3 lb without greens)
  • 2 Large golden beets (1 lb without greens)
  • 1/4 cup minced shallots
  • 2 tbsps fresh lemon juice
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup pistacho oil
  • 4 ozs soft mild goat cheese
  • 3 tbsps salted shelled pistachios (not dyed red), coarsely chopped
  • 1 oz mache (also called lamb's lettuce) trimmed (4 cups)
  • 2 1/2 inch round cookie cutter
Directions

Preheat oven to 425°F. 

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Top with smoked salmon. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of smoked salmon. Enjoy!
 

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