Best Marinated Beetroot With Grilled Goats Cheese Recipes

Beet and Marinated Goat Cheese Salad image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1/3 cup white balsamic vinegar
1 tablespoon frozen apple juice concentrate, thawed
1 1/2 teaspoons minced fresh thyme
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/4 teaspoon kosher salt, plus extra for seasoning
2 cloves garlic, minced
4 ounces goat cheese, chilled, broken into 1/2-inch chunks
Four 2-inch-diameter red or golden beets, tops trimmed
6 ounces green beans, trimmed, cut into 2-inch lengths
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cups bite-size pieces butter lettuce (part of 1 head)
2 packed cups baby arugula
1/2 large Granny Smith apple, cored, cut into thin slices

Steps:

For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

Grilled Beets with Goat's Cheese and Walnuts image

Provided by Food Network

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 18

6 large whole beets
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry thyme leaves
1/4 teaspoon paprika
1/4 teaspoon dry basil leaves
1/8 teaspoon dry oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
3/4 cup vegetable oil
1 1/4 cups walnuts
1/2 stick butter
1 1/2 ounces red wine vinegar
2 ounces pomace olive oil
1-ounce walnut oil
1/2 pound soft goat cheese
1/4 cup chives (cut into match sticks)

Steps:

Preheat a grill.
Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.
To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.
For the vinaigrette add all the ingredients and the walnut butter. Whisk well.
To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.