Tuesday, August 13, 2013

Roasted Beet and Watercress Salad with Brulèd Goat Cheese

1 large beet
Salt & Pepper to taste
2 bunches watercress
Shallot dressing to taste
Truffle oil to taste
¼ pound drunken goat cheese

Rinse the beet well, lightly toss in oil, salt, and pepper. Roast in 250 degree oven for 30 minutes or until fork tender. Remove from oven, allow to cool slightly and peel (the beet will peel easier when warm). Set aside
Trim excess stems off of watercress, rinse in cold water and allow to dry well.
Cut cheese with circular one inch ring mold, place on fire resistant tray, and using a brulè torch, lightly caramelize cheese. Allow to cool. Cut to desired size.

Assemble the beet pieces, watercress, and cheese. Add shallot dressing and truffle oil to taste. 

Servings: 4                                                             Compliments of Chef Dave Lattomus

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