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This does not only sound yucky, what with the Beets and Goat Cheese, it sounds really complicated to make. It was printed in a local newspaper on Sunday.
Watercress & Arugula Salad with Roasted Beets & Goat Cheese
Serves 6
From Marcus Samuelsson, culinary director of Henry at World Yacht.
Store leftover dressing in the refrigerator.
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2 beets 1 bunch arugula 1 bunch mixed greens of your choice 1 bunch watercress 1 cup goat cheese 1-4 cup milk 2 tablespoons grainy mustard 1 tablespoon balsamic vinegar 1 tablespoon sherry vinegar 1 tablespoon honey 1 teaspoon salt 2 cups canola oil 2 cups olive oil 1 cup sugar 1 cup sliced almonds 2 tablespoons butter
Roast the beets in a pre-heated, 350-degree oven for about an hour or until soft.
In a large bowl, toss arugula, mixed greens and watercress.
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In a separate bowl, stir together goat cheese and milk until it reaches a smooth consistency.
In another bowl, stir together mustard, balsamic vinegar, sherry vinegar, honey and salt to taste. Slowly add canola oil and olive oil until emulsified.
Melt sugar in a saut pan. When it turns golden, add almonds and butter. Cook, stirring, for a minute. Spread nuts out to cool. Once cooled, finely chop with a sharp knife.
Peel and dice roasted beets.
To serve, place 3 small "dots" of goat cheese on the right side of each plate. Place a mound of diced beets on each "dot" of goat cheese. Mix the salad with enough vinaigrette to moisten. Arrange salad on the left side of each plate. Sprinkle almond praline mix over the salad.
