ROASTED BEETS, TOMATO, RADICCHIO & GOAT CHEESE SALAD
(INSPIRED BY “SPRING” COOKBOOK, SKYE GYNGELL)
An exquisite combination of the wonderful summer vegetables from Union Square Farmer’s Market. Simple, sweet, earthy salad with a slight bitter note from the radicchio and finished with the smooth texture of creamy herbed goat cheese.
10-12 small beets – mixed is wonderful, yellow and Chioggia varieties
12 medium radicchio leaves
36 cherry tomatoes (yellow, red, and heirloom mix)
4 heads of little gem lettuce
Juice of 1 lemon
2 cups fresh goat cheese at room temperature
4 tablespoons freshly pitted black olives (not canned)
1/3 cup finely chopped basil
salt & pepper
1/2 cup olive oil
4 tbsp red wine vinegar
Cut off the tops and scrub beets well under cold water.
Loosely wrap in foil, cover completely so heat stays in.
Place on a baking pan and bake in oven approx. 30minutes. Time depends on size of beets. Check after 20 minutes with a small sharp
knife pierce to see if the center is tender.
When the beets are tender remove from oven and let cool.
Once cool gently remove the skin; it should peel away easily just by pressing them.
Quarter the beets and place in a bowl.
Add the wine vinegar and about 4 tbsp of the olive oil, season with salt and pepper, and toss gently to coat the beetroot in the dressing. Set aside to macerate and cool.
Put the radicchio and lettuce leaves in another bowl.
Dress with the lemon juice, remaining olive oil, and some salt and pepper, and toss lightly.
Slice tomatoes in half and toss lightly in.
In a small bowl, mix the goat cheese with chopped basil. (add a little olive oil to get a creamier consistency.)
To assemble, arrange the salad leaves on individual plates with the salad, then add the beets and a few olives on each plate.
Finish with the goat cheese. I liked using an ice cream scoop to place the goat cheese on each place.
Finish with a little drizzle of olive oil, salt and pepper.