Herb Beet Chevre Salad
30 baby beets, trimmed (assorted
colors if you can find them)
9 tbsp. olive oil (divided use)
sea salt
6 thin slices of a nice rustic bread
3 tbsp. champagne vinegar
1 shallot, peeled and chopped
Ground pepper to taste
3 4 oz. logs of chevre (soft goat cheese)
7 cups mixed salad greens
5 chives, chopped
5 sprigs chervil, chopped
3 sprigs tarragon, chopped
2 dill stems, chopped
2 sprigs parsley, chopped
Pinch of sugar
Preheat oven to 400. Toss
beets with 1 tbsp. olive oil and salt to taste and transfer to a large
sheet of aluminum foil. Seal the beets tightly in the foil. Roast
until soft 30-60 minutes.
While the beets are roasting, put the bread on a baking sheet and drizzle
lightly with olive oil.
Toast the bread in the oven and set aside.
Unwrap the beets, peel and cut in half. Toss beets with vinegar, shallots,
and salt and pepper
to taste and marinate for one hour at room temperature. Put cheese on a
plate, drizzle with
4 tbsp. olive oil plus salt and pepper and marinate at room temperature for one
hour.
Put one piece of cheese on each piece of toast, reserving the olive oil.
Heat in a 400
degree oven until cheese is warm, about 6-8 minutes.
Put salad greens, and all the herbs the remaining olive oil, sugar, salt and
pepper in a
bowl and toss well. Add beets and toss again. Adjust seasonings.
Divide salad on
6 plates. Drizzle the reserved olive oil on the cheese and put a toast on
each salad
plate.
