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Salads Minneapolis Star Tribune
Beets 9/17/2002

GIORGIO RESTAURANT WARM BEET SALAD

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Servings: 4

Ingredients:
4 medium beets
1 small red onion
2 tbsp olive oil
1 cup crimini mushrooms, halved
1/2 cup goat cheese
pinch of salt and pepper

Dressing:

1/4 cup Dijon mustard
1/4 cup whole grain mustard
1/4 cup honey
1/2 cup extra virgin olive oil

Directions:
Preheat oven to 425 degrees.

Roast beets with skin on for 45 minutes or until they are soft all the way through. Cut the onion in half, pour a small amount of olive oil over onion and roast 15 minutes. Toss the crimini mushrooms in a small amount of olive oil and roast 5-10 minutes.

When beets are done, peel and slice them 1/2" thick. Cut red onion into 1/2" dice. Combine beets, mushrooms, and onion on a cookie sheet. Add small pieces of goat cheese on top, salt & pepper to taste; bake 5 minutes or until cheese has browned.

Dressing

To make dressing, combine the mustards and honey in a bowl of a food processor. On high setting, pulse the ingredients. adding olive oil slowly in a pencil-thin stream. The dressing is done when all ingredients are well emulsified together. Makes about 1 cup.

Coat the bottom of a plate with the dressing and slide the warm salad on top. Serve warm.

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