Roasted Beet Salad.
I love to have beet salads when we are dining out. So why not try making it myself? I had the Roasted beet salad from Thomas Kellers cookbook 'Bouchon', and the beets were fantastic. But I missed a soft cheese element and the crunchy nuts.
This is my take on a Roasted beet salad:
Serves 4
Ingredients:
Baked beets:
3 beets (about the size of tennis balls)
2 tablespoons extra virgin olive oil
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
Beet salad:
100 g mixed salad
a handful hazelnuts
113 g goat cheese
1-2 clementine
Dressing:
1 tablespoon extra virgin olive oil
1/2 teapoon white wine vinegar
2-3 tablespoons fresh orange juice
salt & pepper.
Direction:
Preheat the oven to 375°F.
Baked beats
Wash the beets and trim the stems, leaving about1/4 inch attached. Place them on a large piece of aluminum foil and toss with the oil, water, salt and pepper.
Lift up the edges of the foil and squeeze together to form a packet. Place in a small baking pan and roast for about 1,5 hours, or until the beets are tender, offering no resistance when pierced with a knife. Carefully unwrap the beets and let stand just until cool enough to handle.
Roast the hazelnuts in the oven until they get golden.
Mix up the dressing.
Rub each beet with a paper towel to remove the skin. Cut of and discard the stems. Cut the beets into quarters, then cut the quarters crosswise into 1/4 inch slices and place in a bowl. Add half of the dressing, and season with salt and pepper. Let marinate for at least 30 minutes or up to a day in the refrigerator. Bring to room temperature before finishing the salad.
Toss the salad with the rest of the dressing.
Place the salad on a plate, arrange the beets, goat cheese and clementine slices around the salad.
The Danish version:
Ingredienser:
Ovnbagte rødbeder::
3 Rødbeder (på str med tennisbolde)
2 spsk olivenolie
2 spsk vand
1/2 tsk salt
1/4 tsk peber
Rødbedesalat:
100 g blandet salat
1 håndfuld hasselnødder
113 g gedeost
1-2 clementiner
Dressing:
1 spsk oliven olie
1/2 tsk hvidvinseddike
2-3 spsk frisk appelsinsaft
salt & peber.
Forvarm oven til 190°C.
Vask rødbederne grundigt, og skær stilkene helt ned til rødbeden. Læg rødbederne på et story stykke staniol. Form en lille skål med staniolen og tilsæt vand, olie, salt og peber. Luk staniolen så du får en lille pakke, så dampen bliver inden i. Sæt pakken i ovnen, og bag rødbederne i ca 1,5 time, eller til de er møre. Tag pakken ud af oven og åben pakken, og lad rødbederne køle indtil de er tip at håndtere.
Rist hasselnødderne i en bradepande i ovnen indtil de er gyldne.
Lav dressingen, ved at piske alle ingredienserne sammen.
Mix up the dressing.
Gnid rødbederne med køkkenrulle for at fjerne skralden. Skær top og roden af. Skær rødbederne i mundrette stykker. Kom rødbederne i en skål og hæld halvdelen af dressingen over og smag til med salt og peber. Lad rødbederne marinere i køleslabet i mindst 30 minutter, eller op til en dag i køleskabet. Rødbederne bør have stuetemperatur inden salaten samles.
Bland dressingen i den blandede salat, og anret den å tallerkener eller et fad. Arranger rødbeder, gedeoste, clementinskiverne og hasselnødderne ovenpå salaten.