CHOPPED SUMMER SALAD WITH BEETS AND GOAT CHEESE

Chopped Summer Salad With Beets and Goat Cheese image

Provided by Molly O'Neill

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

3 beets (about 3/4 pound), trimmed
2 tablespoons granulated sugar
2 tablespoons tarragon vinegar
Kosher salt to taste
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
8 radishes, trimmed and thinly sliced
12 pear or cherry tomatoes, quartered
1/4 small red onion, peeled and thinly sliced
1 scallion, trimmed and thinly sliced
8 romaine lettuce leaves, ribs removed, stacked and thinly sliced
17-ounce log goat cheese, cut into 12 slices

Steps:

In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 33 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 19 grams, Sodium 741 milligrams, Sugar 12 grams, TransFat 0 grams