Look Familiar? It's from another dish I made a while back.
Even in the cold months this salad could be perfect.
Roasted Golden Beets with Goat Cheese medallions, Yum!
The whole salad is made up of roasting unpeeled whole golden beets in the oven covered until they are soft. Then add mandarin orange segments, pistachio encrusted goat cheese medallions (breaded and pan sauteed, and served warm), arugula, and an orange vinaigrette.
Toss the arugula with the vinaigrette and set aside early on. Slice the beets and plate, set aside. Bread the goat cheese medallions and warm oil in pan. IMPORTANT: cook these while still cold, easier to handle. If cheese sits out too long these will melt somewhat in hot pan. Once they brown on both sides set them aside on paper towels. Add medallions to plate around beets and arugula salad and drizzle orange vinaigrette around plate.
I made a roasted pan of root vegetable, including more beets. Yikes, my grandmother must be dancing. I detested beets growing up. She grew them, so we had more than our share.The vegetables are great cooked ahead and used as side dishes.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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