Beet and Carrot Salad with Goat Cheese Puree

Ingredients

Puree
1 pound cauliflower florets
3/4 cup heavy cream, warmed
8 ounce goat cheese

Beets
2 pounds beets
4 parts red wine vinegar
3 parts extra virgin olive oil

Carrots
1 pound carrots, shaved on a mandolin

Shallots
2 shallots, peeled and thinly sliced into rings
1/2 cup vegetable oil

Oil
2 parts canola oil
1 part cumin seeds

Preparation

Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

Shallots: Slowly fry until golden brown, strain and salt

Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.

Edible Nashville

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s