A recent work trip included a stay at the Four Seasons in Palm Beach, Florida. Despite the fact that my paying job has absolutely nothing at all to do with food and cooking, as I’ve stated previously, I never stop thinking about food.
We had a fabulous dinner that included a variation of this salad. All at my table agreed that it was really good so I made sure to bring the menu with me so that I could attempt to recreate it at home.
I started off with roasting fresh beets. It’s quite easy to do – wash and trim the beats, wrap them in foil and roast in the oven for about an hour. Once they’re cool, the skins should peel off easily.
The original salad called for ‘goat cheese mousse’ but I opted for goat cheese crumbles for ease. I wasn’t sure I needed to make a mousse for this salad and I was pretty sure my readers didn’t want to either.
I had Marcona almonds from Trader Joe’s with added rosemary, so I used these but any Marcona almond will do. These almonds are traditionally grown in Spain and are sweeter than the almonds we’re used to from California. You’ll find them blanched and usually fried in a bit of olive oil and finished with salt. Buy more than you’ll need for this salad as they’re addictive.
The salad all comes together on a bed of arugula with a simple apple cider vinaigrette. Here’s another tip from Samin Nosart’s Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, place the minced shallot in the apple cider vinegar for 20 minutes or so. This will cut the harshness of the shallot (or onion) that many find overpowering or offensive.
I was pleased with my re-creation and so was Ed – he said it was a keeper.
| Roasted Beet and Goat Cheese Salad | Print |
- 4 small beets
- 2 tablespoons apple cider vinegar
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil
- 2 ounces crumbled goat cheese
- ¼ cup coarsely chopped Marcona almonds
- 3 cups (5 ounces) baby arugula
- Flaky sea salt and freshly ground pepper
- Preheat oven to 375°F.
- Clean beets and cut off tops/greens. Wrap tightly in aluminum foil and place on a baking sheet. Roast for 45 to 60 minutes until they’re fork-tender. When cool, peel skin off beets (you may want to wear rubber gloves as the juice stains your hands). Beets can be made up to two days in advance.
- While beets are roasting, pour vinegar into a small bowl or measuring cup (large enough to mix the dressing in). Place the shallot in the vinegar for about 20 minutes. Crumble some flaky sea salt in your hand. Add to vinegar mixture along with freshly ground pepper. Whisk in mustard. Slowly pour olive oil into mixture while whisking. Dressing can be made two days in advance.
- Cut beets into small cubes. Divide arugula between four plates and top with beets, goat cheese and Marcona almonds. Lightly dress each salad just before serving. Sprinkle a few flakes of salt on each salad.
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