I found the recipe in one of my new cookbooks, Bouchon, by Thomas Keller. Another great wedding gift, thanks to Mr. Cameron Fine. I often read my cookbooks at night before bed. (WHAT?! That's not normal?) Anyway, don't be scared of roasting these delicious iron-rich treats.
Ingredients for the salad:
- Toasted walnuts (10 minutes on a cookie sheet in a 350 oven)
- 8 beets (I used both red and golden beets)
- goat cheese (I buy the log and then crumble myself)
- Mache greens (sounds scary, but I am finding this salad green in most grocery stores now, even Trader Joes!)
- 1 tsp red wine vinegar
Cut off the greens of the beets and trim stems to about 1 inch. Toss them in 2 tablespoons of olive oil, 2 tablespoons of water, salt and pepper. Roast in oven at 350, covered with foil, for about 50 minutes or until they can be easily pierced with a knife. Remove from oven and let cool. The recipe said to rub the warm beets with a paper towel to remove the skin but I found this advice confusing. It just didn't work for me. So I simply used a vegetable peeler, or you can use a small sharp knife.
Dice the beets and drizzle with a little olive oil and the red wine vinegar. Add the walnuts, shallots, and mache and toss in the vinaigrette below. Top with crumbled goat cheese.
- 1 tb Dijon mustard
- 1 tbs champagne vinegar
- 1/2 cup walnut oil
- 1tbs lemon juice
- 1 tsp honey (not in original recipe but I added it)
- salt and pepper
I don't have a picture of the final product because it was Mothers Day and I just plain forgot because we were all too excited to dig in. I think your family will love it too!