Best Paul Williamss New Orleansstyle Beets With Goat Cheese And Walnuts Recipes

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories Salad Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
Turn oven temperature up to 400 degrees F (205 degrees C).
Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

GRILLED BEETS WITH GOAT'S CHEESE AND WALNUTS

Grilled Beets with Goat's Cheese and Walnuts image

Provided by Food Network

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 18

Ingredients

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.