The Atlanta Journal-Constitution
ROASTED BEET SALAD WITH MANOURI CREAM AND BUTTERED WALNUTS
Many chefs make a beet-and-cheese salad. I never wanted to join the club until one of my cooks presented me with an overabundance of manouri cheese. I placed it in the blender, heated some cream, and pureed the two. The result was an amazingly rich mixture with the texture of thick Greek yogurt.
The upshot: a salad like no other, with three temperatures and four textures, including butter-toasted walnuts.
1 1/2 pounds mixed small beets, such as red, golden, and candy-striped, scrubbed
1 tablespoon unsalted butter
1/2 cup shelled walnuts, coarsely
chopped
Kosher salt and freshly ground white
pepper
1/2 cup crumbled manouri cheese or
shredded fresh mozzarella cheese 2 tablespoons heavy cream
1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar Edible flowers, for garnish, optional
Heat the oven to 350. Wrap the beets individually in foil, transfer to a baking sheet, and roast until a cake tester slides easily into the center of a beet, about 1 hour.
Let cool slightly, then peel. Halve or quarter the beets, depending on size.
Meanwhile, in a small skillet, melt the butter. Add the walnuts and cook over medium heat, stirring often, until lightly browned, 4 to 5 minutes.
Remove the skillet from the heat and season the nuts with salt and pepper.
In a small saucepan, melt the cheese in the cream over medium heat, stirring often, 2 to
3 minutes. Remove the pan from the heat and let cool slightly.
Using an immersion blender, puree the mixture until smooth.
In a medium bowl, whisk the oil with the vinegar. Season with salt and pepper. Add the beets and toss to coat. Mound the beets in serving bowls. Scatter the walnuts on top and add 1 tablespoon of the warm manouri cream to each bowl, and serve with a flower garnish, if desired.
Make ahead: The roasted beets can be refrigerated in the vinaigrette for up to 5 days.
Wine pairing: Fruity, demi-sec Xinomavro from Macedonia or aromatic white Assyrtiko–Sauvignon Blanc blend from Drama.
Serves 4
Per serving: 295 calories (percent of calories from fat, 88), 5 grams protein, 5 grams carbohydrates, 2 grams fiber, 29 grams fat (7 grams saturated), 18 milligrams cholesterol, 91 milligrams sodium.