RIAD'S BEET AND MACHE SALAD
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place a sprig of thyme on top of each beet, season with salt and pepper to taste, and drizzle each beet with 1/4 teaspoon olive oil. Wrap each individually in aluminum foil. Coat bottom of a small cast-iron skillet evenly with 1 cup salt. Place skillet in oven, and roast beets until tender enough to be pierced with a sharp knife, 45 minutes to 1 hour. Allow to cool, and peel skin off beets by rubbing with a paper towel.
- Quarter leeks lengthwise, without cutting through the root end. Tie leeks together in a bunch with kitchen string.
- Prepare an ice-water bath. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Remove haricots verts from pot with a strainer or slotted spoon, refresh in ice bath, and drain. Blanch leeks in same pot until tender, 10 to 15 minutes. Drain, and cool to room temperature. Cut leeks through the root end, to make eight quarters; set aside.
- Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt.
- On individual plates, thinly slice 1 beet per plate with a mandoline. Season beets with salt and pepper. Arrange haricots verts and leeks on top of beets, then add mache. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts. Serve.
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Bhawana Chand
[email protected]This salad is terrible. I would not recommend it to anyone.
ZaBi MaLik
[email protected]I didn't like this salad at all. The beets were too hard and the dressing was too sour.
Maeve Russell
[email protected]This salad is okay, but it's not my favorite. I think the beets are a bit too overpowering.
Abdul raof
[email protected]I'm not sure about the combination of beets and goat cheese. I think I'll try it with a different cheese next time.
sn Sumon
[email protected]This salad is a bit too sweet for my taste. I think I'll try it with less honey next time.
Muhammed Kamran
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor.
Hasifa Nantale
[email protected]This salad is a great way to get your daily dose of vegetables. It's also really delicious.
Honest Makamure
[email protected]I made this salad for a party and it was a huge success. Everyone loved it!
Jan korban
[email protected]This salad is so refreshing and light. It's the perfect summer dish.
samuel bedlu
[email protected]I'm not a big fan of beets, but this salad changed my mind. The goat cheese and walnuts really balance out the sweetness of the beets.
Sabin Tharu
[email protected]This salad is the perfect way to use up leftover beets. It's also a great make-ahead dish.
Fjjk Gjkk
[email protected]I love the colors in this salad! It's so vibrant and cheerful. The flavors are also really nice.
M Arslan Awan
[email protected]This salad was so easy to make and it tasted delicious! I used a pre-cooked beet from the grocery store to save time.
Kelvin Johnson
[email protected]I've made this salad a few times now and it's always a hit. The combination of sweet beets, tangy goat cheese, and crunchy walnuts is perfect.