Hello again! It has been ages since I posted a recipe. Despite this salad being a staple in F’s and my dinner rotation, I realized when we had it last week that I’ve never actually posted the recipe for it. Allow me to make up for that below.
Colorful and delicious
F introduced me to this juicy combination of grated beet(root) and carrot with raisins and walnuts, all doused in a generous glug of vinegar — sometimes balsamic, sometimes white wine — and olive oil. Goat cheese was my addition, for creaminess and extra protein. Add a bit of nice bread and butter and you have yourself a meal.
This salad is the picture of health and is quick and easy to put together on a weeknight. We usually use pre-cooked beet(root)s — lazy, I know — but you are welcome to roast or boil fresh beet(root)s for this salad. We never measure the ingredients: sometimes we use more carrots, sometimes more beet(root)s. Go for whatever you prefer and whatever you have around. Goat cheese is optional but highly recommended. Feta would work well, too.
Also, do take the time to finely grate the vegetables — it’s worth it for the juiciness and denseness that you get. We’ve taken a shortcut by using the larger/standard grater size, but it’s not quite as good.
Beetroot & Carrot Salad with Raisins, Walnuts, & Goat Cheese (original recipe from the wonderful F)
4 small or 2 large beet(root)s (pre-cooked, roasted, or boiled), finely grated
3-4 medium carrots, finely grated
~1/4 cup raisins
~1/4 cup walnut pieces
optional: 100-200g goat cheese
to taste: balsamic or white wine vinegar, olive oil, salt, & pepper
Wash and finely grate the beet(root) and carrots into a large salad bowl.
Add the raisins and walnuts to the bowl.
Dress the salad with olive oil, vinegar, salt, and pepper. Toss thoroughly.
Serve and add the goat cheese to individual portions.
Oh man. This tart is SO GOOD. It’s like an explosion in your mouth. Slightly sweet, caramelized garlic meets earthy rosemary and thyme meets smooth, tangy goat cheese. If any of that sounds good to you, make this tart now. It’s so delicious that we made it last three days because we didn’t want it to disappear too quickly (it tastes great cold).
This caramelized garlic and goat cheese tart comes from our German version of Yotam Ottolenghi’s Plenty cookbook (it’s called Genussvoll vegetarisch in German). We enjoyed it alongside these poached spring vegetables, also from Plenty. It’d also be great cut into small wedges and served as an appetizer or as part of a brunch or dinner buffet.
Caramelized Garlic & Goat Cheese Tart(adapted from Yotam Ottolenghi’s Plenty/Genussvoll vegetarisch; makes 6-8 generous servings)
375g puff pastry (store-bought is the easiest)
3 heads of garlic, cloves peeled & kept whole
1 tbsp olive oil
1 tbsp balsamic vinegar
3/4 tbsp sugar
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
to taste: salt & pepper
230-250g goat cheese
100g single cream
100g crème fraîche
Cut a large circle out of the puff pastry and press it into your tart pan (or springform cake pan, like we used), making sure to build up the sides at least 1-2 inches. Cover the crust with baking paper and weight it with dried beans, then refrigerate for 15-20 minutes.
Preheat the oven to 180C. Blind-bake the weighted crust for 15 minutes. Take it out of the oven, remove the baking paper and beans, then put the crust back in the oven for 5-10 more minutes or until it is golden. Set the crust aside and leave the oven on.
While the crust is chilling and baking, caramelize the garlic: in a small pot, blanch the garlic cloves in boiling water for 3 minutes. Drain the garlic cloves well and dry out the pot. Put the garlic back in the pot and add the olive oil; place on the stove on high heat, cooking until the garlic is lightly browned. Add the balsamic vinegar and 220mL of water, bring to a boil, and let cook for 10 minutes. Add the sugar, rosemary, thyme, and 2 pinches of salt, then let the mixture simmer over medium heat until most of the liquid has evaporated and the garlic cloves are in a thick syrup (20-30 minutes). Set aside.
Prepare the tart: drop blobs of goat cheese onto the crust, then add the garlic and its syrup. In a small bowl, whisk together the eggs, cream, crème fraîche, 1/2 tsp salt, and some pepper. Pour the creamy mixture over the cheese and garlic.
Lower the oven temperature to 160C and bake the tart for 35-40 minutes, until the filling is set and the top is golden-brown. Let cool, then serve warm or cold.