Anticiplate

Erik, my husband, had this salad at a restaurant called Farm in Brooklyn with our best friend Josh. He came home, and immediately wanted me to recreate it for him. I did not recreate the presentation (Erik could not describe it well enough for me), however, the flavors were very similar. Beets, Goat Cheese, and Balsamic Vinegar.  

Erik and I love beets. They are so sweet when they are roasted, and they pair so nicely with a soft cheese (like gorgonzola or feta). If you do not think you like beets, try this recipe. It is a winner. 

Serves 4

Prep time: 10 minutes

Cook time: 35 minutes

4 beets, red or yellow or both, peeled and stems trimmed

1 tbsp. olive oil

Kosher salt

2 tbsp. balsamic vinegar

1 tbsp. whole grain mustard

cracked pepper

kosher salt

1/4 c. olive oil

2 tbsp. chopped fresh mint

1/2 c. crumbled goat cheese, recommended goat capricho traditonal

Preheat oven to 375 degrees. Drizzle whole beets with 1 tbsp. olive oil and season with kosher salt. Roast for 35 minutes or until soft when pierced with a fork. Let cool.

Combine vinegar, mustard, pepper, salt. Whisk in oil. Adjust seasonings if necessary. 

Slice beets thinly. Stack beets on a plate and top with crumbled goat cheese. Sprinkle with fresh mint. Drizzle dressing over the top and serve.