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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 4 medium beets, about 1 1/2 pounds
- 2 tablespoons extra virgin olive oil, more as necessary
- 4 to 6 cups mesclun or other greens, trimmed, washed and dried
- Salt and pepper
- 2 tablespoons sherry or balsamic vinegar, or to taste
- 1/2 teaspoon minced fresh tarragon or 1/4 teaspoon dried
- 8 ounces goat cheese
Method
- Peel, rinse, and quarter or slice beets.
- Place in a small saucepan with 1/2 cup water and the olive oil.
- Cook at a moderate boil, covered, until beets are tender, about 20 minutes.
- Add more water if pan dries out during cooking.
- When beets are done, uncover, raise heat to high, and cook until liquid is reduced to about 1/4 cup, then cool.
- Arrange greens on a platter.
- If beets are quartered, cut into small chunks.
- Combine cooking liquid of beets with salt, pepper, vinegar and tarragon.
- Taste, and add a little more olive oil or vinegar if necessary: mixture should be sharp.
- Put beets on greens and cheese on top, or alternate cheese and beets.
- Drizzle dressing over all, and serve.
