Happy Valentine’s Day!
Here is a quick but beautiful and romantic salad perfect for your Valentine’s Day celebration or any other romantic occasion. The beauty is in the freshness and color of the ingredients, naturally. Valentine’s Day menus typically focus around red foods, chocolate and other aphrodisiacs.
I don’t think there is anything more tantalizing than a warm beet salad, with creamy goat cheese and cranberry-balsamic compote to get your dinner started off right. The best thing about it is that it is quick so you don’t have to spend a lot of time in the kitchen, instead focusing on more important things!
Chioggia Beet Salad with Goat Cheese and Cranberry-Balsamic Compote
2 giant organic Chioggia beets (the ones I had probably weighed 1 lb each), sliced into ¼ inch rounds
Olive oil to drizzle
Salt, pepper and herbs de Provence to season
¼ cup balsamic vinegar
½ cup red wine
Handful of fresh organic cranberries
Goat cheese (sheep milk feta would do nicely too) – quantity depends on your taste, but a nice hefty crumble between each layer is good.
Preheat oven to 400 F. Place sliced beets on parchment paper lined cookie sheets, drizzle with olive oil and sprinkle with seasoning (to your taste). Bake for about 35-40 minutes. You want the beets to be nice and roasted, but still soft.
Meanwhile, in a small saucepan, place the balsamic, wine and cranberries bring to a boil over medium heat and then lower heat and let simmer until it has reduced by half. Season with salt and pepper. To serve, layer the beets, goat cheese and compote, in a stack until all has been used up. Serves 4