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Roasted Beets And Goat Cheese Towers With Chef Ellie Espo

Chef.Ellie.Espo's picture
Roasted Beets and Goat Cheese Towers Nessled on a bed of spring greens with crispy pancetta. Create a tower of alternating layers of roasted beet slices and goat cheese. Drizzle a little extra dressing on top. Sprinkle with chopped walnuts and fresh raspberries. Try out this wonderful Roasted Beets And Goat Cheese Towers with your meal and enjoy!!
Ingredients
  Beets 1 1⁄2 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Salt and pepper To Taste
  Goat cheese 12 Ounce (1 Log)
  Egg 1 , beaten
  Flavored breadcrumb 1 Cup (16 tbs)
  Cubed pancetta 1⁄2 Cup (8 tbs)
  Baby salad greens 1 Cup (16 tbs)
  Raspberry vinegar 1⁄8 Cup (2 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Honey 1 Tablespoon
  Dried chervil 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Fresh raspberries 1⁄2 Cup (8 tbs)
Directions

GETTING READY:
1) Begin by roasting the beets. Place the beets on foil lined baking sheet and drizzle with olive oil and salt and pepper.
2) Then tent with another piece of foil and roast for about 1-1/2 hours at 375 degrees. The beets can be roasted the night before.
3) Peel and slice the beets and set aside. You will need about 12-15 slices of beets.

MAKING:
Method for goat cheese:
4) Place the log of goat cheese in the freezer to get very firm (about 30 minutes)
5) Slice the goat cheese into disks and flatten slightly with your fingers and roll the disks in the egg and breadcrumbs.
6) Place on a nonstick baking sheet and bake 10-15 minutes at 325 degrees until lightly browned.
7) When done lightly tent the goat cheese with foil to keep warm.
8) Cut the pancetta into a small dice and crisp in a saute pan with a little olive oil. Save the drippings for

Method for dressing:
9) Place vinegars in a small bowl and season with salt and pepper and wisk in the honey and the chervil. Add the pancetta drippings. Then while wisking, drizzle in the olive oil.
Assembly:
10) Place the green on salad plates and assemble the towers,starting with the beets,then the cheese and then the beets.

SERVING:
11) Plate the tower on the greens and sprinkle with the pancetta and season with sea salt and cracked pepper then drizzle with the vinaigrette and garnish with toasted walnuts and the fresh raspberries and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Ingredient: 
Beet
Restriction: 
High Fiber, High Protein
Preparation Time: 
90 Minutes
Cook Time: 
20 Minutes
Ready In: 
110 Minutes
Servings: 
4
This is a gorgeous, delicious and easy salad which takes little time and makes a great meatless appetizer or main course for your holiday dinners. It uses roasted beets, goat’s cheese stacked on a bed of greens with crispy pancetta drizzled with a balsamic dressing and sprinkled with walnuts and fresh ruby red raspberries. A picture perfect presentation and a sensational combination of flavors, colors and textures.

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