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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Asparagus, Beet & Goat Cheese Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Asparagus, Beet & Goat Cheese Salad Empty Asparagus, Beet & Goat Cheese Salad

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

    Asparagus, Beet & Goat Cheese Salad Img33l
    Asparagus, Beet & Goat Cheese Salad
    Asparagus, Beet & Goat Cheese Salad Translucent
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    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.






    • 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

    Asparagus, Beet & Goat Cheese Salad Wine-pairing-icon-white

    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.

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