Recipes for the Web

Barrington Software Incorporated

Beet Salad with Chèvre and Walnuts

Chèvre, French for goat cheese, is available in most supermarkets in the United States today.

Goat cheese comes in several different styles, from soft and creamy to dry and firm. For this

recipe, use a semisoft goat cheese, which crumbles easily and has a mild, slightly tart flavor.

1/4 cup red wine vinegar

Salt and freshly ground pepper, to taste

1 cup extra-virgin olive oil, plus more as needed

1 1/2 lb. (about 6 medium) golden or red beets,

washed well

1 baguette, cut into 1/4-inch-thick slices

12 oz. mixed baby greens, washed and dried

1 cup walnuts, lightly toasted

12 oz. goat cheese (chèvre)

Position a rack in the center of an oven and preheat to 400°F.

In a small bowl, combine the vinegar, salt and pepper and whisk until blended. Slowly whisk in the

1 cup olive oil. Set the vinaigrette aside.

In a medium bowl, toss the beets with enough oil to coat evenly, and season with salt and pepper.

Wrap the beets individually in aluminum foil and place on a baking sheet. Bake until the beets are

tender when pierced with a knife, 1 1/2 to 2 hours. Remove from the oven. When the beets are cool

enough to handle, peel and cut them crosswise into 1/4-inch slices.

In a medium bowl, combine the beets with 1/4 cup of the vinaigrette, season with salt and pepper,

and refrigerate until ready to use.

Place the baguette slices in a single layer on 1 or 2 baking sheets. Brush the bread lightly with

olive oil and season with salt and pepper. Bake until golden, 7 to 10 minutes. Transfer the baking

sheets to a wire rack and let the crostini cool to room temperature.

In a large mixing bowl, toss the mixed baby greens with salt, pepper and enough of the vinaigrette

to coat. Divide the greens among 8 chilled salad plates. Sprinkle the walnuts and beets evenly over

the salads, and drizzle with additional vinaigrette as desired. Crumble the goat cheese over the

salads, divide the crostini among the plates and serve immediately. Serves 8.

Williams-Sonoma Kitchen.

http://www.cooken.com

info@barringtonsoftware.com