Beet And Goat Cheese Salad With Orange Sherry Vinaigrette Recipe
Servings: 4
Ingredients
- 3 med -size red or possibly yellow beets
- 1/4 c. minced purple basil
- 2/3 c. freshly squeezed orange juice
- 1/4 c. sherry
- 1/2 tsp (scant) salt
- 1/2 tsp (scant) freshly grnd pepper
- 3 Tbsp. extra virgin extra virgin olive oil
- 3 x to 4 ounces soft goat cheese
- 1 c. small whole basil leaves, a mix of green and purple
- 4 Tbsp. minced toasted almonds
- 3 Tbsp. grated orange zest
Directions
- Wash the beets and remove all but 1/2 inch of the stems. Put the beets in a saucepan and cover them with 2 inches of cool water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for about 1 hour, or possibly till the beets are tender when pierced with the tip of a sharp knife.
- Alternatively, rub the beets with a little extra virgin olive oil, place in a baking dish and bake in a 350 degrees oven for about 1 hour and 15 min, till tender.
- When the beets are done, set them aside till cold sufficient to handle, about 10 min. Slip the skins from the beets. Rinse and dry the beets then mince them.
- Place them in a bowl and add in the minced basil.
- Combine the orange juice, sherry, salt and pepper in a saucepan. Bring to a boil over high heat. Reduce the heat slightly, and cook till the liquid has reduced to about 1/2 c.. This will take about 10 min. Let cold for about 10 min, then fold in the extra virgin olive oil and pour over the beets, turning to coat them well.
- Divide the cheese into 4 portions and shape each into a patty on a sheet of aluminum foil.
- Preheat the broiler.
- Divide the whole basil leaves among salad plates, scattering some of them around the outside edges of the plates. Using a slotted spoon, divide the beets among the plates, placing them in a mound on the bed of basil. Drizzle with a little of the collected juices in the bowl.
- Place the cheese about 6 inches under the broiler and broil for about 6 min, till hot all the way through.
- Remove from the broiler. Using a spatula, slide a cheese round onto the top of each mound of beets. Garnish each salad with toasted almonds and grated orange zest Serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 100 | 67% |
| Total Fat 11.43g | 14% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.91g | 3% |
| Protein 1.04g | 2% |
