Place beets on aluminum foil.
Coat with olive oil and season with salt and pepper.
Seal foil and place on baking sheet & roast for 45 minutes.
Meanwhile, add the balsamic vinegar, & Dijon mustard to a saucepan.
Heat over medium-low heat and cook stirring occasionally, until reduced to 3 tablespoons and is thick enough to coat a spoon, but still able to drizzle.
Using a chef's knife, cut the sides off each beat, forming a square 1-inch.
Use the sides to form smaller squares.
Sprinkle chives into the cheese.
Place beets on appetizer-size plates topped with a pinch of crumbled cheese, mixture.
Add a few nuts, surround with Asian pear and drizzle with balsamic.
Friday, September 9, 2016
ROASTED BEET SALAD ENJOY DAN:
ROASTED BEET SALAD by CHEF DAN:
3 beets, stemmed and roots trimmed
2 tablespoon olive oil
crumbled goat or feta cheese
1/2-cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoons walnut halves, toasted
1 Asian pear, sliced
sea salt & freshly round black pepper to taste
1/4-bunch fresh chives, snipped into 1/2-inch pieces (about 1/4-cup)
DIRECTIONS: (preheat oven to 450 F)
ENJOY DAN: SING SONGS & PLANT SEEDS!!