PAUL WILLIAMSS NEW ORLEANSSTYLE BEETS WITH GOAT CHEESE AND WALNUTS

PAUL WILLIAMSS NEW ORLEANSSTYLE BEETS WITH GOAT CHEESE AND WALNUTS image

Categories Salad

Number Of Ingredients 17

2 pounds medium-size beets
1/4 cup extra-virgin olive oil
Creole spice*
Stick of butter
1 cup walnuts
1/4 cup red-wine vinegar
Salt and pepper
8 ounces goat cheese
1/2 cup chives, sliced into 1-inch-long pieces
For the Creole spice:
In a small bowl, mix together and set aside: 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon finely ground black pepper
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder

Steps:

Prepare Creole spice. (1) In a large pot, boil beets until fork tender, approximately 20 minutes to an hour depending on beet size. Drain, let cool slightly, and (2) peel. Tip: Wear latex gloves and gently rub off the skin while beets are still warm. Preheat oven to broil. (Note: If a more charred flavor is desired, beets may also be grilled.) (3) Slice in 1/4-inch-thick rounds, drizzle with half the olive oil, generously dust with Creole spice, and marinate for about 20 minutes. In a large skillet over medium heat, melt the butter and toast the walnuts in the butter for about 5 minutes, stirring regularly, taking care not to burn the butter or the walnuts. Strain melted butter into a large bowl, reserving the walnuts. Add the rest of the olive oil and the vinegar to the butter; whisk and season with salt and pepper to taste. Place beets on a cookie sheet and broil (or grill) for approximately 5 minutes, until lightly charred. Remove beets and toss with the walnut-butter vinaigrette. Divide beets onto 4 plates. Crumble 2 ounces of goat cheese over each serving. Top with walnuts and chives.