Marinated Beet Salad With Whipped Goat Cheese
By Julia Moskin · 1 hour · 4 to 6 servings
A recipe by Julia Moskin (adapted from Andrew Carmellini) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 1 hour
- 🍽️ Servings: 4 to 6
Ingredients
FOR THE BEETS:
- 8 to 10 medium-large beets (see note)
- 2 tablespoons minced shallots
- 3 tablespoons olive oil, plus more to taste
- 2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
- Salt and ground black pepper
- ¼ cup shelled nuts, like pistachios, walnuts or pecans (optional)
- 1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
FOR THE GOAT CHEESE:
- ¼ cup fresh goat cheese
- 1 tablespoon olive oil
- 2 tablespoons whole milk or heavy cream
- ½ teaspoon rice or white wine vinegar, plus more to taste
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon salt, more to taste
Directions
- Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
- Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
- Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
- Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
- Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
- Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
- Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
- To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.
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