GOAT’S CHEESE AND ROASTED SHALLOT SALAD

GOAT’S CHEESE AND ROASTED SHALLOT SALAD

Ready in 15 minutes

NZ Dinner Party 2009.

Top-ranked recipe named "GOAT’S CHEESE AND ROASTED SHALLOT SALAD"

5 avg, 1 review(s) 100% would make again

Ingredients

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13 slices goats cheese; (one inch)
750 grams shallots; peeled
300 milliliters balsamic vinegar
3 tablespoon Sugar
500 grams beetroot; cut into wedges
1 MARINADE
450 milliliters olive oil
6 cloves Garlic; sliced
3 tablespoon chopped fresh thyme
6 tablespoon chopped fresh rosemary
1.5 teaspoons cracked black peppercorns
1 DRESSING
300 ml orange juice
6 tablespoon walnut oil
150 grams dried apricots; finely chopped
3 tablespoon toasted walnuts; roughly chopped

Original recipe makes 13

Servings  

Preparation

1) Combine all the marinade ingredients.

2) Place the cheese in a shallow bowl, cover with the marinade

and leave overnight.

3) On the day of serving: put the shallots in a roasting pan. Pour

over the marinade from the cheeses, add balsamic vinegar and

sprinkle the sugar over the top. Bake for 45-50 minutes until

the shallots are tender. Strain the juices and reserve.

4) Mix the shallots with the beetroot.

5) Blend the dressing ingredients and add the strained juices from

the shallots.

6) Place the cheese on a baking sheet under a hot grill or in an

oven to warm through and soften. Do NOT let them melt.

7) Place a portion of cheese on a plate and surround with the

beetroot and shallots

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 590 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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