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Beet and Goat Cheese Towers


September 6, 2017 | View PDF

I must admit that I love beets and I'm fanatic about them. It's hard for me to resist the sweetness and earth tones they impart on my palate. This chilled beet salad recipe is perfect for summer meals on the deck with it's fresh lemon vinaigrette, which adds a level of acid that cuts through the sweetness of the beet and richness of the goat cheese. Not to mention, the presentation adds a new level of sophistication.


Yields 3 servings


3 large red beets, remove beet greens

1/4 cup shallot, minced

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

3 ounces mild goat cheese, make sure it is soft

3 tablespoons candied walnuts

2 ounces spring salad mix


•Preheat oven to 425°F.

•Tightly wrap each beet in a double layer of foil. Place in middle of oven on a baking sheet and roast until tender, approximately 1 to 1 1/2 hours. At this point the beets should be easy to pierce with a fork. Proceed by unwrapping the beets and place aside to cool.

Courtesy Photo

Beet and goat cheese towers by Chef Brent Clarkson

•To make the dressing: blend together shallot, lemon juice, salt, and pepper in a small bowl, followed by adding olive oil in a stream, while whisking.

•Once the beets have cooled, peel them and discard skins

•Slice off about 1\2 inch off the bottom of each beet to level them, so it stands up straight. Cut two more evenly spaced horizontal cuts between each beet, and also cut out a small circle opening in the middle of the top slice

•Place two teaspoons goat cheese on top of the bottom section and drizzle with dressing. Add the next beet section and repeat the cheese and dressing steps. Place the final top section, which has a center hole cut out of it.

•Make three separate bunches of salad mix and insert into the top opening of the beet tower to resemble beet greens.

•Drizzle dressing around the plate and add candied walnuts.


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