Came home the other night in a truly horrible mood, a real stinker, but with one whiff all of that went away. Adrianne was in the kitchen cooking up one of my all time favorites, roasted beets, Panko fried goat cheese and a fresh arugula spring mix salad served with a 2006 Blackstone Pinot Noir....heaven! It's amazing how the right meal can melt the daily grind right off me and fix everything. So, I thought I would share with you this wonderful salad.
Beets:
Fresh beets at the market are rather easy to come by so start by getting a couple of them. Slice off the tops, next get all the hairy bits off, then cut into thick wedges. Toss with olive oil, kosher salt, crushed black pepper and a little sugar (the sugar is crucial!) Roast on a sheet pan in the oven @ 425 until they're crispy on the outside, stir them around every 10-15 minutes so they cook evenly.
Goat Cheese:
Beets:
Fresh beets at the market are rather easy to come by so start by getting a couple of them. Slice off the tops, next get all the hairy bits off, then cut into thick wedges. Toss with olive oil, kosher salt, crushed black pepper and a little sugar (the sugar is crucial!) Roast on a sheet pan in the oven @ 425 until they're crispy on the outside, stir them around every 10-15 minutes so they cook evenly.
Goat Cheese:
4 oz of Goat Cheese and 2 of cream cheese mixed together, rolled into 1 oz balls and then flattened into a disc. Put in refrigerator so they'll get really cold. Heat olive oil in skillet to sizzling, medium high I guess. Dip the goat cheese in a beaten egg, then coat with Panko (we fry everything in Panko but any other type of breadcrumbs will do the job). Cook in hot oil until nice and golden brown on each side.
Adrianne likes to serve it on fresh spring greens w/ toasted walnuts (or pecans :) with a warm balsamic dressing. I actually prefer not to use any dressing since the arugula has enough punch of flavor. The Blackstone pinot noir with hints of cherry and tobacco was perfect for the salad. Plus, it's a wine that won't break the bank (under $15.00). -Thanks Adrianne!
Adrianne likes to serve it on fresh spring greens w/ toasted walnuts (or pecans :) with a warm balsamic dressing. I actually prefer not to use any dressing since the arugula has enough punch of flavor. The Blackstone pinot noir with hints of cherry and tobacco was perfect for the salad. Plus, it's a wine that won't break the bank (under $15.00). -Thanks Adrianne!
7 comments:
Sure “beets” my dinner of one slice of take-out pizza! Sorry, Aaron, couldn’t resist. This dinner sounds mighty yummy!
Looks like a great salad! I like the red-green contrast.
That actually looks good, although I have an extreme dislike of beets. Adrianne posted on my blog once about this recipe. hmmmm.... maybe I'll give beets another chance?
YUM! One of my favorite salads EVER.
A great looking salad. The goats cheese looks crunchy and yummee.
A first class salad that contains come of my very favorite flavors indeed! Thanks for the idea!
Okay - I want to eat that NOW lol - that looks sooooo good!!
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