Beet and Goat Cheese Salad

http://www.onceuponachef.com/2011/03/roasted-beet-salad-with-goat-cheese-walnuts-honey-dijon-vinaigrette.html

For the Beets

  • 1 bunch medium beets (about 3)
  • 1 tablespoon extra virgin olive oil

For the Salad

  • 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
  • 3 ounces goat cheese
  • 1/2 cup walnuts, coarsely chopped

For the Vinaigrette

  • 2 tablespoons honey
  • 1-1/2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
  • 1-1/2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons vegetable oil

For the Beets

  1. Preheat oven to 425°F.  Wipe or scrub beets clean then trim stems down to one-inch (leave “tails” on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.

For the Vinaigrette

  1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

For the Salad

  1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don’t just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.
Advertisements

Cheese Balls

http://www.seriouseats.com/recipes/2015/12/cheese-ball-trio-updated-retro-recipe-appetizer.html

Blue Cheese, Toasted Walnut, & Pomegranate
Feta, Sun-dried Tomato, & Toasted Pine Nut
Goat Cheese, Lemon Zest, & Herb

 

INGREDIENTS

For the Base:
3 (8-ounce) packages cream cheese, at room temperature (675g)
2 tablespoons freshly squeezed lemon juice (30ml)
1/2 teaspoon kosher salt (2g)
1/4 teaspoon pepper (1g)
1/4 cup minced fresh chives (about .25 ounces; 7g)

For the Goat Cheese, Lemon, and Herb Cheese Balls:
1/3 of base mixture (about 1 1/4 cups)
8 ounces fresh goat cheese (225g)
3/4 cup assorted fresh herbs such as chives, mint, basil, and parsley, finely minced (175ml)
2 teaspoons freshly grated lemon zest (10ml)
Coarsely ground black pepper

For the Blue Cheese, Toasted Walnut, and Pomegranate Cheese Balls: 1/3 of the base mixture (about 1 1/4 cups)
8 ounces crumbled blue cheese (225g)
2/3 cup toasted walnuts, chopped (about 4 ounces; 115g)
1/3 cup pomegranate seeds (about 2 ounces; 55g)

For the Feta Cheese, Sun-Dried Tomato, and Pine Nut Cheese Balls:
1/3 of the base mixture (about 1 1/4 cups)
8 ounces crumbled feta cheese (225g)
10 small sun-dried tomatoes (about 2 ounces; 55g)
1 cup toasted pine nuts (about 6 ounces; 170g)

DIRECTIONS

For the Base: In the bowl of a food processor, combine the cream cheese, lemon juice, salt, and pepper, and process until smooth, about 30 seconds. Add the chives and process again until just combined. Remove from the food processor and divide into thirds.

For the Goat Cheese, Lemon, and Herb Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add goat cheese and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Combine herbs, lemon zest, and plenty of ground black pepper on a large plate. Remove the goat cheese ball from the plastic wrapping and roll it in the chopped herbs until fully coated. Refrigerate until ready to serve.

For the Blue Cheese, Toasted Walnut, and Pomegranate Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add blue cheese and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Combine chopped walnuts and pomegranate seeds on a large plate. Remove the blue cheese ball from the plastic wrapping and roll it in the chopped nuts until fully coated. Refrigerate until ready to serve.

For the Feta Cheese, Sun-Dried Tomato, and Pine Nut Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add feta and sun-dried tomatoes and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Spread toasted pine nuts on a large plate. Remove the feta cheese ball from the plastic wrapping and roll it in the chopped nuts until fully coated. Refrigerate until ready to serve.

Serve cheese balls with chips, pita, crostini, crackers, pretzels, or vegetables.

Strawberry Balsamic Goat Cheese Dip

  • 1 baguette, cut into 1/4-inch slices
  • Extra-virgin olive oil, for brushing and greasing
  • 14 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons honey
  • 1/3 cup balsamic vinegar (see note above)
  • 2 1/2 tablespoons granulated sugar
  • 12 ounces strawberries, hulled and diced
  • 1/4 cup lightly packed fresh basil leaves, cut into ribbons

http://www.seriouseats.com/recipes/2015/02/balsamic-strawberry-goat-cheese-dip-recipe.html