Smoked Salmon And Beets
( Yields 4 Portions )
Red Beets: Put everything together in a pot and simmer until tender for about 20 minutes. After, strain, cool down and cut into quarters. Reserve in fridge until cold.
Yellow Beets: Put everything together in a pot and simmer until tender for about 20 minutes. After, strain, cool down and cut into quarters. Reserve in fridge until cold.
Goat Cheese: Mix goat cheese and heavy cream with a whisk in a bowl until creamy. Then add seasoning and chopped herbs. Reserve in fridge until cold.
Herb Vinaigrette: In a bowl, whisk together oil, vinegar, honey and mustard. After all is incorporated, add the seasoning and herbs.
Smoked Salmon: Take the sliced salmon and cut in half. After, peel off the slices and make little rolls like a "rose". Reserve in fridge.
1. Start by nicely spreading about a tablespoon of the goat cheese mixture on the bottom of the plate.
2. In a bowl, mix both of the beets with a small portion of the herb vinaigrette and toss to coat. Then, arrange on the top of the goat cheese mix. 3. Now, you can arrange the smoked salmon "rosettes" in between, and around the beets.
4. Finally, you can top off the dish with just a little mixed baby greens, and then drizzle some of the herb vinaigrette on top of your salad.
5. Serve with a side of toast points. You can use sourdough, or any bread you enjoy.
© Can Stock Photo Inc. / margouillat Components: Smoked Salmon (sliced) Baby Red Beets Baby Yellow Beets Goat Cheese Toast Points (Sourdough) Herb Vinaigrette Baby Mixed Greens Baby Red Beets Ingredients: Baby Red Beets 8 Pieces Water 2 Cups...