ROASTED BABY BEET SALAD
Steps:
- Preheat the oven to 175'. Roast the beets on a bed of coarse salt until you can easily pierce them with a knife (about 45 min). Let cool, remove the skin and put aside. Heat the sugar and water in a saucepan over medium heat until the mixture changes colour and caramelizes. Mix the roasted walnuts into the syrup and let cool on parchment paper. To make the salad, mix the beets, peppercress, crumbled goat cheese, candied walnuts, olive oil and vinegar together. Season with salt and pepper and serve with puree next to the salad Orange Puree .Wash and dry the oranges and pierce them all the way through with a skewer. Repeat four or five times. Put the oranges in enough water to cover.Bring to a boil and simmer for 45 minutes. Drain and cool. Cut the oranges into 1/8 -inch-thick slices. Place them in a saucepan, sprinkle with sugar and cook over low heat for 45 minutes. Add the garlic and cinnamon stick for the last 5 minutes, then remove when the cooking is complete. Puree in the blender (add a little water if necessary) until mixture reaches a smooth consistency. Makes 2 cups.
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