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Baby Arugula, Roasted Candy Cane Beet and Goat Cheese Bruschetta Salad from Above and Beyond Cateres and Eventeurs
Posted By elizabeth On May 2, 2010 @ 2:00 am In Restaurant | 1 Comment
by Chef Thomas Dugal
Above and Beyond Cateres and Eventeurs 
2 medium beets
Fresh thyme sprigs
Extra virgin olive oil
Dash of honey
½ red onion
¼ cup walnuts
Sprinkle of sugar
Sprinkle of Chinese 5 spice
1 egg white
Approximately 1 cup water
1/3 cup sugar
2 tablespoons white vinegar
2 tablespoons red wine vinegar
Dash of apple cider vinegar
4 ounces goat cheese
½ ficelle, very thin bread, like a baguette (which is fine to use too)
Dash of chopped garlic
8 cups Arugula
Clean arugula and dry thoroughly
Roast beets in oven with extra virgin olive oil (xvoo about 3 Tablespoons), sprigs of thyme and rosemary, covered with aluminum foil, until fork tender — approximately 1.5 hours.
Peel and cut into bite sized chunks and toss with 2 more Tablespoons xvoo, salt, pepper, dash of honey, dash of cider vinegar until sweet with just a bite of the vinegar.
Bring to a boil a small pot of water.
Add half as much sugar as water and flavor with white or red vinegar until sweet and winey. Do this slowly with the vinegar. Then add the sliced onions, and bring back to a boil then remove from heat and let cool in the liquid.
Slice a ficelle on the bias about 3 inches long. Toss with xvoo, salt, pepper, dash of chopped garlic, sprig of thyme and place on lined sheet tray and bake until golden about 7 minutes. (Oven temperature at 400 degrees).
In a small bowl, mix the goat cheese, little cracked pepper, dash of sea salt, sprinkle of fresh thyme, and touch of xvoo. Set aside.
Use walnut halves and toss with an egg white that has been whipped a little. Add a sprinkle of sugar and Chinese 5 spice and toast in oven for about 5 minutes at 350 or until golden brown. (Be sure the nuts are on a lined sheet tray and spread apart. Do not over toast and stir the pan frequently.)
To assemble: spread the beets around the plate or at the bottom of the bowl.
Toss the arugula (maybe a few sprigs of frisee’ would be nice also) in the beet marinade and place on top of the beets.
Sprinkle with some of the pickled onions and top with the walnuts.
Spread some of the goat cheese mix on the bruschetta, toast in oven for 30 seconds or so and place along side of the salad.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2010/05/baby-arugula-roasted-candy-cane-beet-and-goat-cheese-bruschetta-salad/
URLs in this post:
 Above and Beyond Cateres and Eventeurs: http://www.aboveandbeyondny.com
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