Best Baby Beets And Pistachio Crusted Goat Cheese On A Bed Of Frisee With Pinot Noir Vinaigrette Recipes

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BEET AND BURRATA CHEESE IN CROUSTADE



Beet and Burrata Cheese in Croustade image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 60 croustades

Number Of Ingredients 10

3 medium sized red beets
3 medium sized yellow beets
3 medium sized candy striped beets
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 shallot, minced
50 packages crackers or croustades
1 package burrata cheese
2 tablespoons parsley, chopped, optional
Fresh ground black pepper

Steps:

  • Cook the beets in their own pots so the colors do not bleed together. Start the beets in cold, salted water and bring to a boil. Continue to boil until fork tender. Remove from the water and peel. The beets are easier to peel when warm. Cut the beets into 1/4-inch dice. Toss the beets with the red wine vinegar, olive oil, and the shallots. Fill each croustade, or top each cracker with burrata cheese. Top each with the beet salad and sprinkle them with parsley and fresh ground black pepper. Serve on a nice platter.

BABY BEETS AND PISTACHIO CRUSTED GOAT CHEESE ON A BED OF FRISEE WITH PINOT NOIR VINAIGRETTE



Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil, plus 2 tablespoons
12 fresh whole sage leaves
2 slices prosciutto, julienned
1 shallot, sliced in rings
1 (750 ml) bottle pinot noir
2 tablespoons balsamic vinegar
2 tablespoons sugar
Salt and pepper
12 red baby beets, trimmed
1 (4 to 6 ounce) goat cheese log
6 ounces pistachios, crushed
1 head frisee, torn in bite-size pieces
1 bunch watercress, stems discarded
Beet greens, from trimmings
1/4 cup olive oil

Steps:

  • Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.
  • Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.
  • With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.
  • Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.

BABY-FRISéE SALAD



Baby-Frisée Salad image

Categories     Salad     Berry     Leafy Green     Nut     Appetizer     Low Fat     Goat Cheese     Pecan     Beet     Summer     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Salad
1/3 cup fig (or strawberry) jam
1 tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
1 1/2 lb baby frisée
4 tbsp finely crumbled goat cheese
Vinaigrette
5 tbsp sherry vinegar
1 shallot, finely diced
1 tbsp mustard seeds
1 tbsp dry mustard
1 tbsp honey
3 tbsp olive oil

Steps:

  • For salad:
  • Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
  • For vinaigrette:
  • In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.

BABY BEETS AND PISTACHIO CRUSTED GOAT CHEESE ON A BED OF FRISEE WITH PINOT NOIR VINAIGRETTE



Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil, plus 2 tablespoons
12 fresh whole sage leaves
2 slices prosciutto, julienned
1 shallot, sliced in rings
1 (750 ml) bottle pinot noir
2 tablespoons balsamic vinegar
2 tablespoons sugar
Salt and pepper
12 red baby beets, trimmed
1 (4 to 6-ounce) goat cheese log
6 ounces pistachios, crushed
1 head frisee, torn in bite-size pieces
1 bunch watercress, stems discarded
Beet greens, from trimmings
1/4 cup olive oil

Steps:

  • Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.
  • Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.
  • With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.
  • Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.

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