Today on Cooking at Home I'll use fresh beets, that I've roasted in the oven, to make a salad with oranges and almond crusted goat cheese. Then I'll finish that with a simple orange juice, olive oil, cumin and jalapeno pepper vinaigrette.
1/2 cup of almonds
8-ounce log goat cheese
1/2 an orange
Extra virgin olive oil
1 Tbs minced, deseeded jalapeno pepper
1/2 tsp ground cumin
Roast the beets in a 400 degree oven in a pan with a tight layer of aluminum foil over the top and about 1/3 cup water in the pan. You'll easily be able to insert a knife into the center of the beets when they're done.
Roast the beets whole and unpeeled, or cut larger beets in half so that they're all the same size. This should take about 1 hour to roast.
When the beets are cool enough to handle, run them under cold water to remove the skins and then use a knife to cut them into thin bite size pieces, adding them to a mixing bowl as you go.
I'm using whole almonds that I bought already roasted and, for 8-ounces of goat cheese, add 1/3 to 1/2 cup to a food processor and grind the nuts into a medium coarse grind.
You could toast some sliced almonds on the stovetop and then crush those up a little bit instead.
Then place them onto a plate and gently but firmly roll the 8-ounce log of goat cheese into that.
Next, make the dressing by combining the juice of 1/2 an orange with an equal amount of extra virgin olive oil. Add about 1 tbs of finely minced, deseeded jalapeno pepper and 1/4 to 1/2 tsp ground cumin and whisk it up.
Assemble the salads on individual plates with a little lettuce, topped with sliced oranges, sliced beets and some sliced goat cheese.
Spoon some vinaigrette over the top and finish with more ground almonds if you like.