Beets & Herbed Goat Cheese over Fresh Water Cress

 

This stunning salad is simple to prepare and brimming with flavor. The beets add sweet-earthy flavor to balance the tangy goat cheese and herbaceous dressing.

 

Beets & Herbed Goat Cheese over Fresh Water Cress

 

¼ C Lemon Juice or White Vinegar

2 lb Chioggia Beets / peeled / sliced ¼" thick

2 lb Golden Beets/  peeled, sliced ¼" thick

½ C Olive Oil

¼ C Dijon Mustard

½ cup Fondo di Trebbiano® Balsamic Vinegar of Modena IGP

Salt & Pepper / to taste

1 bag Water Cress / washed / patted dry

1 pkg Jansal Valley® New England Herbed Goat Cheese

 
 

Method


Bring a large pot of water to a rolling boil. Add lemon juice or white vinegar, and a pinch of salt.  In batches, blanch the sliced, peeled beets for 5-10 minutes, or until tender.  Once tender, immediately place the beets in a large bowl of ice water.  Remove the beets from the ice water after they have chilled.  Adding and acid to the boiling water and immediately shocking the beets will help maintain their bright colors & desired texture.

Meanwhile, in a small bowl, whisk together the olive oil, Dijon mustard, and balsamic vinegar. Season with salt & pepper, to taste.

To serve, place the water cress on to the serving dish, crumble the herbed goat cheese over the greens, and finally shingle the blanched beets. Drizzle the salad with the Balsamic vinaigrette, and enjoy.

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