Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beet Salad With Yuzu, Ras Al Hanout & Goat Cheese Foam
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- #95673
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound small red beets, washed
water for cooking
1/4 cup extra-virgin olive oil
1 orange
1 ruby red grapefruit
1 lime
1 lemon
1 tablespoon yuzu
2 teaspoons salt and pepper
1/2 pound goat cheese
1/2 cup cream
1 tablespoon Parmesan cheese
1 teaspoon salt
2 tablespoons ras el hanout
directions
Cover beets with water and extra-virgin olive oil; bring to a boil. Once boiling, reduce to a simmer and cook until knife comes out clean when tested. Shock in ice water. Peel and cut into sixths; set aside.
Cut all citrus in half and juice through strainer. Add yuzu and season with salt and pepper. Cover and toss beets in citrus juice.
Place goat cheese in kitchen mixer and paddle on low. Slowly add cream, Parmesan and salt. Season to taste and place in refrigerator until ready to use.
To serve, place some dressed beet on each plate. Top with goat cheese mixture and sprinkle with small amount of ras el hanout.
added by
bettyboop
nutrition data
Nutritional data has not been calculated yet.
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