Tuesday, December 20, 2011

Roasted Beet & Asparagus Salad with Crispy Shallots and Goat Cheese

Tonight is the first night of The Festival Of Lights. I am so looking forward to celebrating it with my parents, close friends and him. We will light candles, eat, and open presents all while drinking my fathers wines of his choice. One being a 1975 Chateau Mouton Rothschild. I am keeping my fingers crossed that I might be tasting the best wine I have ever tasted and not vinegar. It's bottle has been set up straight so the sediments make their way to the bottom of the bottle, and we are all awaiting its corking.
My mother is making her famous brisket which is the best brisket ever. (who wants to have a Mama's Famous Brisket Throw Down?) Also on the menu are sweet potato and potato latkes served with apple sauce and sour creme. I, myself am an apple sauce kind of girl. I will be assisting my mom with the latkes and making the salad. This salad is fantastic for any day or holiday. It can even be a meal on its own.
Roasted Beet & Asparagus Salad with Crispy Shallots and Goat Cheese
4 beets
3 shallots
1 bunch asparagus
goat or feta cheese
arugula or mixed greens
olive oil
good balsamic vinegar
2 table spoons tiny diced shallots
1 tablespoon Dijon mustard
1 teaspoon honey
salt & pepper to taste

This salad is done in several steps but once the ingredients are prepped and ready to go you throw it together and it makes a brilliant salad.
Balsamic Vinaigrette
Add mustard, honey, 2 tablespoons diced shallots, and vinegar to a bowl and whisk until it emulsifies. Slowly poor in the oil while continuously whisking until thick. Add salt and pepper to taste. Set aside.
Roasted Beets & Asparagus
Preheat oven to 350 degrees.
Boil water in a pot, wash the beets, cut off the tops of them, add them to the boiling water for about 15-20 minutes. In a cold ice bath of water remove the beets one by one and use your hands to peel the beets. This should be easy. If its hard add the beets back to the boiling water. Make sure to keep your hands and beets under the water to avoid your hands from dying red. Dry the beets and cut them into 6-8 wedges and add to a baking dish. Add 1/4 cup of the dressing and coat the beets. Roast for about 30 minutes until they caramelize. When done set aside to cool.Cut the asparagus in to thirds. On a baking sheet toss with some olive oil, salt and pepper and roast for 20-30 minutes till done but not soggy. Set aside to coolCrispy Shallots
Thinly slice the shallots. In a non-stick pan on high heat with 2 tablespoons of olive oil add the shallots. Make sure there is 1 layer of shallots they all brown evenly. Flip once brown and brown on the other side. Set aside to cool.I used feta cheese in this salad but goat cheese would be a fine choice as well.To assemble salad place lettuce on a platter, layer with the beets first, asparagus and shallots, then goat cheese. Toss with dressing and serve at room temperature.
Enjoy and I hope your 8 nights of Hanukkah are happy and crazy ones.

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