Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Asparagus, Beet & Goat Cheese Salad

Share

Lobo
Moderator
Moderator

Posts : 17766
Thanked : 876
Join date : 2013-01-12

Asparagus, Beet & Goat Cheese Salad

Post by Lobo on Fri 22 Jan 2016, 12:02 am


Asparagus, Beet & Goat Cheese Salad

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 8
At its peak in springtime, asparagus is tender enough to eat uncooked. Here, we toss slender ribbons of raw asparagus with a tangy citrus vinaigrette. The beets can be roasted and sliced up to two days in advance and refrigerated in an airtight container. You can also pick the whole-leaf herbs the day before, then wrap them in damp paper towels and refrigerate.



  • Printer Friendly Version






  • 107

Ingredients:


  • 1 1/2 lb. beets, trimmed
  • 2 Tbs. plus 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. minced shallots
  • 1/4 cup fresh orange juice
  • 2 1/2 Tbs. fresh lemon juice
  • 1/2 lb. asparagus, tough ends trimmed,
     spears washed
  • 2 Tbs. fresh flat-leaf parsley leaves
  • 2 Tbs. fresh chervil leaves
  • 4 oz. goat cheese (chèvre), crumbled
  • 2 Tbs. finely chopped fresh chives


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Preheat an oven to 400ºF.

Wash the beets thoroughly and pat dry with paper towels. Place the beets in a roasting pan, toss with the 2 Tbs. olive oil, and season with salt and pepper. Cover the pan with aluminum foil and bake until the beets are tender when pierced, about 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature, then slip off the skins. Using a mandoline or a paring knife, cut the beets into thin slices. Set aside.

In a small bowl, combine the shallots, orange juice and lemon juice. Let stand for 5 minutes. Drizzle in the 1/4 cup oil, whisking constantly until blended. Season with salt and pepper.

Divide the beet slices among 8 salad plates, overlapping them to form a ring. Drizzle with a little vinaigrette.

Using a vegetable peeler, peel the asparagus into long strips and place in a bowl. Add the parsley, chervil and the remaining vinaigrette and toss to coat.

Mound the asparagus mixture on top of the beets, dividing it equally. Sprinkle the cheese around the asparagus and beets and garnish with the chives. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.

Related Tips


  • All About Asparagus

    Current date/time is Sat 03 Dec 2016, 3:52 pm