Baby Beets And Pistachio Crusted Goat Cheese On A Bed Of Frisee With Pinot Noir Vinaigrette Recipes

Steps:

• Cook the beets in their own pots so the colors do not bleed together. Start the beets in cold, salted water and bring to a boil. Continue to boil until fork tender. Remove from the water and peel. The beets are easier to peel when warm. Cut the beets into 1/4-inch dice. Toss the beets with the red wine vinegar, olive oil, and the shallots. Fill each croustade, or top each cracker with burrata cheese. Top each with the beet salad and sprinkle them with parsley and fresh ground black pepper. Serve on a nice platter.

Steps:

• Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.
• Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.
• With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.
• Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
• With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
• Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Steps:

• Preheat oven to 425°F.
• Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
• While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
• When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
• Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
• Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.