Ingredients
- Fresh Greens with Roasted Beets, Haricots Verts and Goat Cheese Croutons
- "You probably won't need all the vinaigrette for this salad; refrigerate any extra for up to three days."
- For the Vinaigrette:
- 1/4 cup sherry vinegar
- 1/2 teaspoon salt
- 2 tablespoons finely chopped shallots
- 1/2 teaspoon chopped fresh thyme
- 3/4 cup extra-virgin olive oil
- Freshly ground black pepper to taste
- For the Salad:
- 3 red or golden beets, washed and dried, outer skin left on
- 1 tablespoon olive oil
- 1 baguette
- 9 oz. goat cheese, in log shape
- 3/4 teaspoon herbes de Provence
- 3/4 teaspoon chopped fresh thyme
- 1/2 teaspoon coarsely ground black pepper
- 6 cups lightly packed mixed greens, such as frisee, red leaf lettuce, and mizuna, washed and dried
- 1/2 lb. haricots verts, trimmed, cooked until just tender, shocked in cold water, and drained
- 1/2 cup nicoise or other good-quality black olives
Directions
TO MAKE THE VINAIGRETTE: In a small bowl, whisk together the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
TO MAKE THE SALAD: Heat the oven to 400 degrees F. Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 min. When cooled, peel off the outer skin and slice the beets into 1/4-inch rounds.
Cut the baguette into 12 slices about 1/4 inch thick. Toast under the broiler until light golden brown on one side; turn them over and lightly brown the other side. Cool. With a hot, wet knife, cut the goat cheese into 12 slices. Put a round of cheese on each slice of baguette. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
When ready to serve the salad, heat the oven to 400 degrees F. Put the croutons in the oven until the cheese softens, about 5 min. Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Put a warm crouton on either side and serve.
Serves 6
Fine Cooking Magazine
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Submitted 6/13/05.
Source: Fine Cooking Magazine
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Fresh GreensW/ Roasted Beets,Haricots Verts,Goat C