Roasted Beet & Chevre Salad
Beets are often a vegetable that is overlooked, probably because the most common preparation is boiling. The flavours become far more intense when the beets are roasted, bringing out the natural sugars and lending a flavor that is far superior to simply boiling.
3 large beets, topped, peeled and quartered
1 whole head roasted garlic, peeled and cloves left whole
3 cups mixed greens, your choice
1 yellow pepper, julienned
8 ounces soft chevre (goat's milk cheese)
1/2 cup toasted sunflower seeds (garnish)
Parmesan Pepper Dressing:
1/2 cup buttermilk
1/3 cup Hellmans mayonnaise
1/2 cup fresh grated parmesan cheese
1 shallot, finely diced
1 teaspoon fresh ground Tellicherry pepper
Sea salt or fleur de sel to taste
1. Whisk together all the
Ingredients until the dressing is smooth and creamy. Chill for at least 1 hour to set the flavours before serving.
2. Place the beets on a cookie sheet, drizzle with a little olive oil and roast at 350F for about 40 minutes or until the beets are cooked through. Set aside to cool.
3. Place the greens on your serving plate, sprinkle with the yellow pepper, a few roasted garlic cloves, the reserved beets and a portion of the chevre. Drizzle the dressing over and garnish with the sunflower seeds.