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Receta Herbed Goat Cheese, Roasted Beet, And Watercress Salad

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  • 4 med Beets, scrubbed and trimmed, leaving about 1-inch of stems attached
  • 1 1/4 tsp Dijon mustard
  • 2 Tbsp. White wine vinegar
  • 1/4 tsp Dry tarragon, crumbled
  • 1/4 tsp Salt
  • 1/4 tsp Freshly grnd black pepper
  • 1/4 c. Plus 2 Tbsp. extra virgin extra virgin olive oil
  • 3/4 c. Fresh bread crumbs
  • 1/2 tsp Dry tarragon, crumbled
  • 3/4 tsp Salt
  • 1/8 tsp Freshly grnd black pepper
  • 8 ounce Montrachet or possibly other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered
  • 2 bn Watercress, coarse stems discarded, rinsed and spun dry (about 8 c.)
  • 1 sm Red onion, sliced thin


  1. Preheat oven to 400 degrees.
  2. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hrs, or possibly till tender. Unwrap beets carefully and cold till they can be handled.
  3. Throw away stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
  4. To make vinaigrette:In a blender blend together mustard, vinegar, tarragon, salt, and pepper.
  5. With motor running add in oil in a stream and blend till emulsified.
  6. Vinaigrette may be made 1 day ahead and chilled, covered.
  7. Make herbed goat cheese:In a bowl stir together bread crumbs, tarragon, salt and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese proportionately with crumb mix, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
  8. Preheat broiler. Broil goat cheese about 2 inches form heat till crumbs are lightly browned, about 2 min. In a bowl, toss watercress and onion with half of vinaigrette. Arrange watercress mix, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.
  9. Yield: 8 servings
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