Beet carpaccio | Herb salad | Goat cheese quenelle


Boy, was I inspired by the Market this week-end and I came up with this salad. The sweetness of the beets is nicely complemented by the tanginess of the goat cheese and the acidity of the lemon juice. It was just perfectly balanced.

I cooked the beets individually wrapped in foil on the barbecue and it took half the time it usually takes in the oven. I was also lucky to find fresh goat cheese from a local farmer and it was exceptionally exquisite. I hope you will enjoy this as much as we did.

Ingredients:

2 or 3 beets, cooked and peeled
1 handful fresh basil leaves, grossly torn
1 handful fresh mint leaves, grossly torn
1 handful fresh dill leaves
1 handful pea shoots (mine are from Butterfly Sky Farms)
1 handful frisée
1 tbsp goat cheese per person
fleur de sel and black pepper
the juice of 1/4 to 1/2 lemon
good extra-virgin olive oil

Special equipment:

Mandolin

Method:

1. Slice the beets on the mandolin and arrange nicely on a plate slightly overlapping. Season with fleur de sel, pepper and a good drizzle of extra-virgin olive oil.
2. Prepare the herb salad: in a big bowl, put all the leaves and lettuces and mix well with clean hands. Very slowly add olive oil, continuously mixing with one hand until all the leaves are lightly coated. Add the lemon juice, a little at a time, mixing non-stop and tasting as you go along to get just the right amount of acidity. The lemon should not be overpowering as the herbs are the star of this salad. Season with fleur de sel and pepper.
3. Take a big handful of the herb salad and form a ball with your hands. Place on top of the beets.
4. With two tablespoons, form the goat cheese quenelle and place next to the salad. Serve as is or with crusty bread on the side.

Serves two hungry people as an appetizer.

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Categories: Meatless Mondays, Salads, Vegetarian

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7 Comments on “Beet carpaccio | Herb salad | Goat cheese quenelle”

  1. July 24, 2012 at 19:16 #

    What a great looking salad.

    • July 24, 2012 at 20:39 #

      Thanks! It was also very tasty!

  2. August 5, 2012 at 14:39 #

    You’re really lucky to get yellow beet. Ever since I first read about it in a food blog I’ve been trying to locate some. Whenever I ask people whether they’ve heard about it they look at me like I made it up, like there is no such thing as yellow beets. Not even in the best grocery stores or the farmers market. Hope it’s only a matter of time until it reaches my time zone :-).

    • August 15, 2012 at 13:11 #

      Yellow beets are usually available in Ottawa in fruit and vegetables markets year-round. Sometimes, I can also get my hands on white and pink beets which look and taste absolutely fabulous. Thanks for your comment!

  3. September 21, 2012 at 22:02 #

    Delicious, tasty, colorful and seasonal. All of my favourite things :)

  4. April 6, 2013 at 16:23 #

    Oh Yes! I like Carpaccio so much. Thanks for your recipe. (Great Pictures)

Trackbacks/Pingbacks

  1. Beet, Avocado and Goat Cheese Salad « Silk & Spice - September 8, 2012

    [...] Beet carpaccio | Herb salad | Goat cheese quenelle (monfoodblog.com) [...]

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