Viewing post #424016 by stormyla

After 13 years online, is scheduled to be shut down. Please make sure you have the contact information for all your friends, and that you download whatever content you want from this site.

You are viewing a single post made by stormyla in the thread called recipe box.
Sep 28, 2010 9:15 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together

Stormy's Favorite Roasted Beet "Salad"


Whole trimmed raw beets
oil- canola, peanut or grapeseed - for roasting
Kosher Salt
Chevre or other soft savory cheese, a creamy gorganzola would be good too
walnuts or hazlenuts
micro greens
Good balsamic vinagrette
Walnut, Hazelnut or good olive oil - for dressing
Small fresh figs

Prepare in any quantity you need.

Drizzle canola, peanut or grapeseed oil in bottom of roasting pan. Add some kosher salt. Place trimmed unpeeled beets whole in pan. Drizzle more oil and add more kosher salt on top. In 400 degree preheated oven, roast beets for minimum of 50 minutes. Larger beets will need more time. Larger beets work better for this dish. Remove beets from oven, let cool and then peel beets.

Cut rounded sides off of top and bottom of the beets so that they stand up without rolling. Eat yummy discards.
Slice each beet into quarter inch slices and stand them back up into stacks of beet slices.

Spread all but top slice of beets with soft cheese. Put top slice back on. Press down so that cheese is visible on sides of beets. They should look like mini layer cakes.

With a very sharp knife, hold stacks together with one hand and slice the beet stack into 4 quarters. You could also use toothpicks to hold them together while slicing.

Choose whatever style of dish you want to use for these. They are great as individually prepared plates, but you can serve them on one platter too. I have some oblong white dishes that I serve them on and line the stacks up in a straight line with the points all facing in one direction..

Slice the fresh figs into halves or quarters depending on the size.

Pound walnut haves to smaller, but not tiny pieces. Sometimes, I just break them by hand. If using Hazelnuts, you will need to pound them. I put them into a quart size thick freezer bag, seal it and pound on them using the side of my meat tenderizing mallet.

Sprinkle nut pieces around beet stacks.

Arrange a few figs on plate for garnish.

Drizzle either of the three oils, walnut, hazelnut or olive over the beets.

Arrange a small "bouquet" of micro greens on top of each beet stack.

Splatter a few drops of Balsamic randomly on base of plate.

A very elegant, tasty and satisfying first course!!

« Return to the thread "recipe box"
« Return to What's Cooking in the Mid Atlantic forum
« Return to the Mid Atlantic Musings cubit homepage

Mid Atlantic Musings

Join us in Celebrating Life in the Mid Atlantic, a region rich in history and diversity. Explore and share our hobbies, interests and gardening. You'll see why we like it here. All are welcome!

» Home
» Forums

Cubit owner: stormyla

Admin team:

» Contact the admins

â–ºNEW! Visit Mid Atlantic Musings on facebook!

â–ºClick >here for info on linking to MAM on your facebook!










MAM Member Links
â–ºMore Links from MAM Members:
MidAtlantic Musings
~ Trading at GardenWeb
~ Tribute to My Nephew
~ Website Design
~ Rick's Custom Nursery
~ Our Landscape
~ Sheryl & Teddy's Place
~ VA Wild Rose's Photostream
~ Gardening with Queenie
~ Queenie's Beads