I’m a little late to the beet party. Forgive me. I spend Monday through Friday cooking kitchen staples – delicious but redundant. And on the weekends, sometimes I just want to make a cake (hint: it’s that time of year where C has a birthday, so look for some birthday cakes coming up soon!).
To force myself and my kitchen out of a cooking-rut, C signed us up for a “date night” cooking class, appropriately title “Paris in Spring.” Why appropriate, because in less than one week, that’s were I’ll be…in Paris…in the Spring. Aside from the delicious duck, rich and tasty potato and thyme gratin, and a tasty appetizer, I learned two important skills: (1) how to expertly slice an onion! (2) a very simple and delicious recipe for roasted beets.
Sure, it’s no surprise. Beets, greens, goat cheese, haricot vert. It’s a classic combination, played out (in some opinions ad nauseum). Frankly, I think you can never have too much goat cheese. Or cheese for that matter.
Beet and Haricot Vert Salad with Hazelnut Vinaigrette and Chèvre Crumbles – adapted from Paris in Spring cooking class.
- 1 to 1.5 pounds ruby beets, scrubbed and greens trimmed.
- Olive oil, about 1/4 cup
- Kosher salt and ground black pepper.
To roast beets, preheat the oven to 400 degrees. Place beets on heavy-duty aluminum foil, creating a small bowl for the beets. Drizzle olive oil over the beets and season with salt and pepper. Enclose the beets completely in foil and place the beet-packets on a rimmed baking sheet. Roast the beets until they are tender – you can test this by pricking the beets with a pairing knife. Depending on the size of the beets, this process will take about 50 to 75 minutes. Once the beets are roasted and cooled, remove beet skins with hands or paper towels. Slice beets into bite sized wedges.
To make the vinaigrette:
- 1/3 cup white wine or Champagne vinegar
- 1 medium shallot, peeled and finely minced
- 1 teaspoon of Dijon mustard
- 3 ounces of extra virgin olive oil
- 3 ounces of hazelnut oil (sub olive oil or walnut if you don’t have hazelnut)
- 1/4 cup chopped, toasted hazelnuts
Whisk together the vinegar, shallot, and mustard in a medium bowl. Continue to mix vigorously and drizzle the oils into the vinegar-shallot mixture. Stir in the hazelnuts and taste, adjusting the seasoning with salt and pepper.
- 5 ounces of salad mix, preferably young greens
- 4 ounces of plained goat cheese, crumbled
- 1/2 pounds of haricot vert, blanched
Combine greens and haricot vert in a salad bowl. Dress with enough vinaigrette. Top with beet wedges and goat cheese. Serve and enjoy!