Root salad with goat cheese…

Sadly in Connecticut, the farmer’s markets all close down around the end of October.  Urban Oaks, however is a CSA that can actually be visited the entire year round.  The farm is right in the middle of a pretty rough area of town. Right past the projects there are acres of greenhouses filled with cold weather goodies. They had everything I needed for this salad, and a hot cup of coffee and a fresh sage cornbread muffin as well.

This salad is elegant and simple.  I served it with a creamy mushroom and sage risotto, but it is hearty enough to stand on its own as a main dish.  I served it warm, and I think that added to what this dish was intended to convey; wholesome, hearty, harvest, for a rainy fall dinner.

I used a mild goat cheese, but feta would be lovely too. Or, if you are not a fan of goat cheese in general, some thick Parmesan flakes would work nicely.

Root salad with goat cheese…

2 red beets

2 golden beets

1 bunch baby organic carrots

1 small garlic clove, minced

goat cheese

olive oil

2 tsp Herbes de Provence

Salt and pepper to taste

Preheat oven to 450 degrees. To prep vegetables, scrub carrots (no need to peel if they are new carrots, the skin is so tender), and twist off tops, leaving a little green for presentation. Scrub beets and twist off tops.  After beets are clean, rub with olive oil, salt, pepper, and Herbes de Provence. Wrap in tin foil.  Make sure to wrap red and golden beets separately so the colors do not bleed. Place beets in the oven, and roast for 20-30 minutes, until a firm fork tender.  Remove and let cool.  While beets are roasting, in a medium pan, heat 1 tbs olive oil and then add carrots, garlic, salt, pepper, and Herbes de Provence.  Cook carrots until firm fork tender. Once beets are cool, peel, and slice into 1/4 inch thick coins.

Stack salad, top with a generous amount of goat cheese, a little finishing oil, salt and pepper.

Cook together, toast to each other, and share!

 

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