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Beet and Frisee Salad with Goat Cheese

Date Added: Apr 27, 2010 Continental Salads
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Prep Time

5 mins

Cook Time

2 hrs

Ready In

2 hrs 5 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Lightly dressed Frisee Salad with Poached Beats and Goat Cheese, topped with ground pistachios.


Ingredients

  • 2  Each Beets
  • 1
  • 3  Cup(s) Water
  • 2
  • 1  Cup(s) Red Wine
  • 3
  • 1/4  Cup(s) Red Wine Vinegar
  • 4
  • 2  Each Bay Leaf
  • 5
  • 1  Each Sprig Thyme
  • 6
  • ½  Each Frisee, head
  • 7
  • 6  Ounce(s) Weight Goat Cheese
  • 8
  • 1 1/2  Fluid ounce(s) Olive Oil
  • 9
  • 1  Fluid ounce(s) Red Wine Vinegar
  • 10
  • 1  Pinch Sugar
  • 11
  • 2  Table Spoon(s) Pistachios, chopped
  • 12
  • 1  Table Spoon(s) Almonds, sliced
  • 13

Directions

    1. Make a poaching liquid of water, red wine, bay leaf, thyme, and vinegar and poach beets for 2 hours or until they fall freely when pierced with a skewer.
    2. Let cool a bit, cut off ends and wipe off skin with a towel.
    3. Cut beets into large dice.
    4. Clean and chop a half a head of Frisee.
    5. Dress the beets and Frisee with the olive oil, red wine vinegar, salt, and pepper.
    6. Stack on plate top with goat cheese and top with nuts.

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