Thursday, March 7, 2013

Heart Beet Salad

Heart Beet Salad
2 large beets
6 oz fresh goat cheese
1 blood orange, segmented
1 teaspoon cara cara orange zest
1 cara cara orange, segmented
2 tablespoons fresh orange juice
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 handfuls arugula
1/4 cup toasted hazelnuts, roughly chopped
Salt and pepper to taste

Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off. Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.) Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing. Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste. Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.
Special Equipment: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets


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