Roasted Beet and Goat Cheese Salad Recipe

Roasted Beet and Goat Cheese Salad

from The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Sandy Gluck

Ingredients:

6 beets (3 red, 3 golden), tops removed
1 tablespoon sugar
1 teaspoon ground coriander
Salt
l/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
3 Kirby cucumbers, peeled and thinly sliced
1 fennel bulb, halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6 ounces soft goat cheese
, crumbled

Serves 4

This and many other wonderful recipes may be found in The Beekman 1802 Heirloom Cookbook
by Susie Middleton from Sterling Epicure

Roasting the beets intensifies their sweet flavor, and though the cooking may take a long time, it's definitely worth the wait. Caramelizing the pecans is really quite easy, so while you're at it, make a big batch of these nuts and keep them on hand for adding to other dishes - they'll keep about a week at room temperature, packed in an airtight container.

Preheat the oven to 425°F. Rinse the beets and wrap in foil (if they are of a similar size, you can wrap several together). Place on a baking sheet and bake for 1 to 1 1/4 hours, or until the beets yield to gentle pressure. When cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands). Cut the beets in half and thinly slice.

Meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt. Add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes. Immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.

In a large bowl, whisk together the lemon juice, oil, and mustard. Season with salt to taste. Add the beets, cucumbers, fennel, arugula, and pecans and toss to combine. Serve with the goat cheese scattered over the top.