In honor of my late great Aunt Helen -- a sophisticated and well-educated woman of her time, I didn't do the typical superbowl food...wings, chips, burgers etc. Tonights dinner was filet, ore-ida crispers...yes, and a mixed beet and goat cheese salad. The salad was my favorite. I used Gordon's Vinaigrette, along with goat cheese crumbles, and then yellow and red beets.Ingredients:
4 –6 medium-size Red and Yellow Beets, rinsed skin on
3 cups mixed salad greens
4 ounces goat cheese
1/2 cup Gordon's Vinaigrette
Preheat oven to 350°F. Loosely wrap each beet individually in aluminum foil. Roast until tender, about 1 hour. Remove foil and cool completely. Peel and julienne and then chill. (I used a papertowl and the skins came off easily.)
Sprinkle goat cheese and beets over greens. Combine all of the greens in a mixing bowl, drizzle with the vinaigrette, and lightly toss. Season to taste with kosher salt and fresh cracked pepper.
2 comments:
I hate goat cheese! HATE IT!
You probably hate cold meat and fruits too, so we will take your comments with a grain of salt.
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