First thing I have to say – this recipe is amazing! Make it for yourself and see so! It was put in the newspaper by Pete Luckett, and is definitely a “must cook”! It is time consuming, but my mom suggested that you could cook the beets and garlic chips in advance. If you were having a dinner party, you could just throw it all together. Enjoy the recipe!
You will need-
- 8 small beets (scrubbed and trimmed, leaving a short stem)
- 1/2 cup + 2 Tbsp olive oil
- 1/2 cup + 2 Tbsp red wine vinegar
- 5-6 lack peppercorns
- 1 bay leaf
- Coarse sea salt
- Freshly ground pepper
- 4-5 cups mixed salad greens
- 225 g (8 oz) semi-soft goat cheese
- 10 cloves garlic, thinly sliced
- 1 cup vegetable oil
Heat oil in large skillet over medium-high heat until very hot. Test oil by adding a slice of garlic. It should immediately bubble and pop to the surface.
Add garlic sliced and fry using a spoon to keep separating them, for 3-5 seconds until golden and crisp. Quickly remove garlic with a slotted spoon to paper towel.
Put cleaned and trimmed beats in a large saucepan with 1/2 cup of red wine vinegar, 2 tbsp olive oil, peppercorns, bay leaf and 1 tbsp of salt. Cover beets with cld water and bring to a boil. Reduce heat and cook beets at a gentle boil for 20-25 minutes or until easily pierced with fork. Drain and cool. Line a tray with foil. Using a folded paper towel to avoid staining, squash beets between the palms of your hands until they’re flattened but not coming apart, and layer on the tray.
Heat large skillet brushed with olive oil to sizzling hot then fry the beets in batches, for about 2 minutes a side until almost charred. Transfer back to tray and season.
Combine remaining 2 tbsp vinegar with 6 tbsp olive oil. Whisk together. Season with salt and pepper.
Arrange a handful of greens in a stack on each plate. Place 1-2 beets on each, top with goat cheese and garlic chips. Drizzle lightly with vinaigrette.