Friday, July 07, 2006
Roast Beet Salad with Goat Cheese
Creamy Lemon Dressing
1/2 pound Boiled or Roasted Beets
1/2 salad head log of goat cheese
1/4 cup breadcrumbs fine
1/2 teaspoon thyme
1/2 teaspoon rosemary, chopped
scant olive oil
Boil or Roast the Beets. Let cool and slice into ¼" slices.
Wash and dry the lettuce completely.
Cut the goat cheese into 1/4" slices. In a small dish, combine the breadcrumbs, thyme, rosemary, salt and pepper. In a nonstick saucepan, heat a little olive oil over low heat. It is easiest to prepare the goat cheese two at a time. Quickly dip the cheese slice in water. Coat cheese with the herb bread crumbs. Place the cheese in the saucepan and sauté quickly until lightly golden and remove, set aside. Continue until all the cheese slices are sautéed.
Toss the salad with the Creamy Lemon Dressing. Arrange lettuce on the plate and arrange the beet and cheese slices are around the salad. Grind a little pepper over the top and serve.
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