Beets and Goat Cheese

It's winter almost everywhere here in the U.S. (Although the almost 80 degrees we're experiencing here in Dallas makes one wonder.) That means it's prime season for beets. Although I've always associated beets with the summer and their cool pickled version, I've lately added them to my winter culinary repertoire. Here's a couple of twists on a basic recipe that I think you'll enjoy.

Wine pairings: Because the beets have a sweet earthiness, these salads both pair well with lighter reds like Beaujolais Nouveau or even rosé. They also work with Chardonnay. (Toastiness of nuts in second version especially works with an oak-fermented white.) The spicy version might benefit from a Sauvignon Blanc to cut the heat a bit.

Roasted Beet and Goat Cheese Salad
Serves 4

8-10 baby beets
Olive oil
1/2 teaspoon dried thyme
Kosher salt
Freshly ground pepper
Salad greens
Juice of half a lemon
Extra-virgin olive oil for drizzling
2 ounces fresh goat cheese

Trim stem and root ends of beets and place on large square of aluminum foil. Drizzle beets with olive oil and season with thyme, sale and pepper, tossing to coat.

Close aluminum foil packet and roast beets at 350 degrees for one hour. Remove and set aside to cool.

In a bowl, combine salad greens, lemon juice and a drizzle of extra-virgin olive oil. Toss together. Season with salt and pepper and arrange salad on four serving plates.

Rub the roasted beets to remove their skins. (Use gloves or paper towels to protect your hands from the staining juice. And DON'T get it on your clothes!) Slice the beets and arrange on top of greens. Crumble goat cheese over top and drizzle with additional olive oil if desired.

This is a spicier version of a beet salad that I found in the New York Times Magazine last year. It's a little more complicated to prepare, but has great layers of flavors that make it worth the effort.

New Orleans-Style Beets with Goat Cheese and Walnuts
Creole spice:
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

Mix together and set aside.

2 pounds medium-size beets
1/4 cup olive oil
Creole spice
1/2 stick of butter
1 cup walnuts (You can also substitute pine nuts--as I discovered when I burned the walnuts first time I made this!)
1/4 cup red wine vinegar
Salt and pepper
8 ounces goat cheese
1/2 cup chives, sliced into 1-inch-long pieces

In a large pot, boil beets until fork tender, approximately 20 minutes to an hour depending on beet size. (You can also roast the beets, using techniques described above.) Peel beets.

Slice beets into 1/4 inch thick rounds, drizzle with half the olive oil and generously dust with Creole spice. Marinate for about twenty minutes.

In a large skillet over medium heat, melt the butter and toast walnuts (or pine nuts) for about five minutes. (Be careful NOT to burn the walnuts OR the butter!) Strain melted butted into medium bowl and reserve walnuts.

Add rest of olive oil and the vinegar to the butter. Whisk together and season with salt and pepper to taste.

Place beets on cookie sheet and broil for about five minutes. (You can also grill the beets for a more charred flavor.)

Remove beets and toss with the walnut butter vinaigrette.

Divide beets onto four plates. Crumble 2 ounces of goat cheese over each plate and top with walnuts and chives.