Sunday, April 11, 2010

Grilled Beet Salad

16 baby red and golden beets trimmed leaving 1 inch of stems intact
1 orange
2 T balsamic vinegar
1 clove garlic minced
1/2 t fresh thyme finely chopped
3 T extra-virgin olive oil
2 ounces goat cheese (good quality) crumbled
fresh chervil leaves for garnish
salt and black pepper

1. Cook the red and golden beets in separate medium saucepans of boiling water until almost tender about 12 minutes. Drain. (Keep the beets separate so the red beets don't discolor the golden beets.)
2. Peel the beets then cut the smaller beets lengthwise in half and larger beets lengthwise into four wedges.
3. Grate 1 teaspoon of orange zest into a large bowl then squeeze 1/4 cup of orange juice into the bowl.
4. Whisk in the vinegar garlic and thyme.
5. Slowly drizzle in the oil and whisk to blend well. Season the vinaigrette to taste with salt and pepper.
6. Toss the beets in separate medium bowls with the vinaigrette to coat. Marinate 30 minutes tossing occasionally.
7. Prepare a barbecue for medium heat. Remove the beets from the vinaigrette; reserve the vinaigrette.
8. Grill the beets until they are tender turning as needed about 10 minutes. Return the beets to the vinaigrette and toss to coat.
9. Season to taste with salt and pepper.
10. Divide the beets among 4 plates.
11. Crumble the goat cheese over the warm beets. Garnish with the chervil leaves. Drizzle some of the vinaigrette around the plate and serve.