Beetroot Salad with Black Pepper Farmhouse Chevre

A 100 mile recipe for Vancouverites

Yield:
Serves 4 persons
Category:
Salads and Dressings
Cuisine:
Canadian

INGREDIENTS:

  • For the Beets:
  • 2 pounds red and yellow beets
  • 2 tbsp. olive oil
  • 1 bunch fresh thyme or sunflower sprouts
  • salt
  • For the Cheese
  • 1 cup Farmhouse Chevre
  • 2 tbsp. whipping cream
  • 2 teaspoons freshly ground black pepper
  • For the Vinaigrette:
  • 2 tbsp. fresh tarragon
  • 2 tbsp. fresh dill
  • 3 tbsp olive oil
  • 2 tbsp. white wine vinegar
  • 1/2 small shallot, chopped finely
  • 1 tbsp. Dijon mustard
  • 1 tsp. black pepper
  • 1 tsp. granulated sugar
  • 1 tsp. salt

DIRECTIONS:

  1. Remove the beet tops. Trim the beet tails. Wrap the yellow beets together in aluminum foil with a splash of olive oil, thyme, salt, and pepper. Repeat with the red beets. Place the foil packs on a baking sheet. Roast at 375 degrees F for 40 minutes or until a small paring knife will poke easily through the beets.
  2. Remove the beet skins from the foil and let cool till easy to handle. Remove the skins and cut into rounds. Keep the beets separate at all times or the red beets will bleed all over the yellow ones.
  3. To prepare the cheese, whisk together the chevre, whipping cream and black pepper.
  4. To make the vinaigrette, put all ingredients except the oil into a blender. Blend until you have a smooth green puree. Slowly drizzle the olive oil in until you have a creamy vinaigrette.
  5. To assemble: Lay the beets in a circular fashion on a platter. Drizzle the beets with the vinaigrette. Top with scoops of the chevre mixture. Finish with sunflower spro

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