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dbar

  
 

Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Will Gilson of Garden at the Cellar shares his recipe for Roasted Beet Salad.

Roasted Beet Salad with aged goat cheese,
hazelnuts and chervil (Serves 4)
By Will Gilson

 
Ingredients
  4 large beets
  4 ounces aged goat cheese (Bucheron, cana, or Humbolt fog)
  2 tablespoons hazelnut pieces, toasted
  1 - lemon
  1 cup extra virgin olive oil
  1 tablespoon vegetable oil
  5 leaves chervil or taragon leaves
    - salt
  - - pepper
   
  Preparation
  1

Place the beets, skin on, in a roasting pan with 1 cup of water, 1 tablespoon vegetable oil and a good dusting of salt.

  2

Cover the pan with aluminum foil and place in a 350º oven for about 30 minutes or until the flesh of the beet is pierced easily with a knife.
  3

Allow beets to cool and then peel the skin with the abrasion of a dish towel.
  4

Slice the beets thinly and place on a platter or plate.
  5 Meanwhile, combine the juice of 1 lemon, salt and pepper in a small bowl, then slowly whisk in the olive oil until the mixture becomes emulsified.
  6 Drizzle the beets with the dressing, then top with pieces of the cheese, hazelnuts and the chervil or taragon.