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Beet and Goat Cheese Salad: Overplayed or a Classic?

Beet and Goat Cheese Salad: Overplayed or a Classic?

Beet and goat cheese salad may seem like a cliché, but when it is prepared correctly, it makes a convincing argument that it should be considered a classic.

Beets are generally considered to have an “earthy” taste, which is a nicer way of saying it tastes like dirt. To balance out that taste, try mixing vinaigrette with your beets. Vinegar breaks down that “earthy” taste in beets and makes for a good pairing. For an even better tasting dish, take your beets and vinaigrette and combo it with some crumbly cheese (blue, feta, and goat cheese are what we recommend).

To have an ideal beet salad, make sure to roast your beets and keep them plain until you are about to dress them right before serving. This is when the beet-dressing flavors are the tastiest.

For the cheese, mix it with a tad bit of oil, salt, pepper, and milk until the cheese is fluffy and a little loose. This gives the cheese a different texture that brings the entire dish together.

The combination turned up around the Bay Area in the early 1980s and made its way down to Los Angeles, starting at Wolfgang Puck. This simple beet and goat cheese put Mr. Puck on the map and helped to define California cuisine as we know today.

About 40 years later, these beet and cheese salads are almost universal on American menus with different variations. This salad is one of the popular ones at Cheesecake Factory. At De Maria, their beet salad is definitely a favorite as the beets are mixed with yogurt, cucumbers, raspberries, and pistachios.

Beets are not as season-less as you may think. The small beets, commonly seen at farmers’ markets, are early to midsummer. These are harvested while they are young and have tall, leafy tops. They also have very thin skin and are juicy enough to eat raw. The tougher, larger beets that typically harvested in the fall time are around all year. These tougher beets are the same as the smaller beets, but they are grown to full maturity and stored somewhere cold for months proceeding the harvest.

Steamed, young beets are the tastiest in this recipe while roasted, mature beets make it seasonless. Enjoy your beet and cheese salad!

Source: NYTimes


Source: NYTimes

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