Beet Salad With Goat Cheese Toasts
Published Oct. 5, 2022
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium golden beets (the size of a tennis ball), trimmed and scrubbed
- Salt and pepper
- 1small shallot, minced
- 1small garlic clove, grated
- 3tablespoons sherry vinegar, plus more as needed
- ½cup extra-virgin olive oil
- ½teaspoon chopped thyme
- ½teaspoon chopped rosemary
- ½teaspoon finely sliced chives
- ½teaspoon lemon zest
- 4ounces fresh goat cheese, at room temperature
- 8 to 10thin slices of baguette
- 1medium fennel bulb, trimmed
Nutritional analysis per serving (6 servings)
273 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook beets: Place the beets in a small roasting dish, add water to a depth of about 1 inch and a generous pinch of salt. Cover tightly and bake at 375 degrees for about 1 hour, until beets can be pierced with a fork. (Alternatively, simmer beets on the stovetop for an hour in well-salted water.)
- Step 2
Let cool slightly, then slip off skins while the beets are still warm. Cut beets into wedges and place in a small bowl. Beets may be cooked up to 2 days in advance.
- Step 3
While the beets roast, make the vinaigrette: Place shallot and garlic in a small bowl or jar. Cover with vinegar and add a pinch of salt. Whisk in olive oil and add pepper.
- Step 4
Prepare goat cheese: With a fork, stir herbs and lemon zest into goat cheese. Spread goat cheese mixture on baguette slices and set on a baking sheet. When ready to serve, bake until crisp and slightly browned, 10 minutes in a 375-degree oven or toaster oven. Toasts do not have to be piping hot when served.
- Step 5
Whisk dressing and pour over beets, reserving 3 tablespoons. Add a pinch of salt and toss beets well. Leave to sit for a few minutes, then taste and adjust vinegar and salt — beets are notorious for needing more vinegar and salt.
- Step 6
Thinly slice the fennel crosswise. Toss with a little salt and the reserved dressing. Arrange fennel on individual plates or a serving dish. Place dressed beets on fennel, then fluff fennel a bit. Garnish with goat cheese toasts and serve.
Private Notes
Comments
I roast fresh beets in a foil packet. Scrub, trim, olive oil, salt, pepper, in a double foil envelope. Be sure to seal tightly and put on a rimmed sheet or baking dish in case of beet juice spills. 350-375 for an hour or so. You can just pop the whole packet in the fridge to cool and rub off skins later.
Beets are always best baked in foil—it concentrates the flavor. No water needed. Fennel for salad should be sliced paper thin with a mandoline. Plastic Japanese versions cost under 20 euros/dollars and are essential in the home kitchen—and take up no space unlike several less useful plug-in appliances you might own.
Cannot understand why the sophisticated cooks who write recipes for the NYT can't seem to suggest cooking beets in pressure cookers! An average-sized beet takes only about 15 min to cook once the pot comes to full pressure. Add a little time for the pot to cool (natural release method) and the total cooking time is about 1/2 hour. Delicious beets every time. Easier for the cook; less environmentally demanding on the planet.
Instead of toast point I used romaine lettuce leaves. I spread the cheese on the lettuce and topped them with the beets and fennel salad. They looked wonderful on the plates and the guest loved them as their salad/vegetable for the meal.
Fennel has to be sliced extremely extremely thin. Toasts will take longer than 10 mins at least 15. Herbs are great. Dre’s sh ing is great. Ideas about serving: wide shallow serving bowl, fennel then beets. Pass tastes on separate plate.
Decided to simmer the beets instead of roasting. I must have had them on too low because it took 90 minutes--not an hour--and I had to boil for the last five minutes. The instructions regarding the "simmer" option need to be more specific. However, the results of the Fennel/beet combo makes a very nice salad.
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