Roasted Beet Salad with Goat Cheese

Massimo's Beet Salad w Goat Cheese

Recipe by Massimo Capra.

 

INGREDIENTS:

12 baby beets, 4 each red, golden, and candy-striped

7 tbsp olive oil

12 baby carrots

12 small red radishes

8 green onions

Salt and pepper

3 tbsp white balsamic vinegar

3 cups mixed baby greens

12 oz goat cheese

1/2 cup toasted walnuts

2 oranges, segmented

 

INSTRUCTIONS:

Preheat the oven to 400°F.

Toss the beets with 2 tablespoons of the olive oil and place them in a baking dish. Wrap the dish with foil and bake for 30 minutes, until the beets are tender. Toss the carrots and radishes with 2 tablespoons of the olive oil and place them in a baking dish. Cook, uncovered, for 20 minutes or until tender.

When the beets are cooked, let them cool, then peel and halve them. Separate the colours so the red ones don’t bleed into the others. Dress the cooked carrots and beets while still warm with some salt, pepper, and 1 tablespoon each of olive oil and vinegar. Set aside.

Preheat a grill pan and grill the green onions on all sides. Set aside to cool.

Place a handful of greens on each plate and arrange a mixture of roasted vegetables on top.

Crumble some goat cheese on each plate and sprinkle a few walnuts on top. Garnish with the green onions and the orange segments, then dress with the remaining olive oil and vinegar. Season with salt and pepper.

Serves 6

For more recipes from Massimo Capra, check out: 3 Chefs: The Kitchen Men.

The 3 Chefs: Michael, Jason & Massimo

3Chefs_group_shot

Whether they’re in the kitchen, at the table, or on TV Michael Bonacini, Massimo Capra and Jason Parsons bring excitement to the art of cooking. Dabble asked the three kitchen men to agree on a perfect day’s fare. The results are mouthwatering.

Breakfast: Poached Eggs with Swiss Chard, Bacon, Chorizo, and Hollandaise

I’m a creature of habit and this is one of my favourite treats on weekends. It’s a great brunch dish for anyone (like me) who prefers breakfast to be on the savoury—rather than sweet—side. Although the ingredients are fairly simple, I love the complexity of flavours and textures involved. ~ Michael

Lunch: Roasted Beet Salad with Goat Cheese

I travel a lot and one of my favourite choices when dining out is a roasted beet salad. This is my interpretation of a standard, where the sweetness of the roasted beets with the tartness of the goat cheese is a match made in heaven. ~ Massimo

Dinner: Ultimate Burger

Many people do not realize that the secret to keeping a burger moist while cooking is adding some kind of fat to it. In this case, I use lean beef and the fat from the bacon. When it comes to taste, bacon fat trumps beef fat any day. ~ Jason

Pick up 3 Chefs: The Kitchen Men for more tasty meal ideas from Michael, Massimo and Jason.

3 Chefs: The Kitchen Men

3Chefs_book_cover

They come from three distinct corners of the world. Michael Bonacini grew up as part of an Italian family in Wales, Massimo Capra first tied on an apron in his mother’s kitchen in Cremona, and Jason Parsons got his first job in a roadhouse in Southwestern Ontario. All three have since established their reputations as imaginative and masterly cooks. And when they get together, whether in the kitchen, on TV, or at table, there is energy and excitement. Finally, these three top chefs have collaborated to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team.

In 3 Chefs: The Kitchen Men, Michael, Massimo, and Jason combine their best recipes to create a cornucopia of tasty meals. Bursting with international inspiration, complemented with stories of growing up and learning to cook— this personal collection of recipes will delight and entertain.

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