What would you have done differently? - Beet and Goat Cheese Salad

So, you've all read about my experience at a chef's table at my favorite restaurant, Nicholas, in NJ. (if you haven't what the heck are you waiting for?!)

Well, lately, I've been into beets like crazy, and goat cheese (since my Paris trip). Sure as snot one of my dishes was a beet salad with goat cheese. I. Loved. It. So, I tried to replicate it today, and to be quite honest, It came out REALLY close, almost perfect....just seemed "too simple" to me....so surely I messed something up.

What I did was cube some beets, threw them in a small sauce pan with some evoo put the lid on, heat medium-low for a couple of minutes....then had an idea "hey I like balsamic with my carrots cooked this way, why not beets?" so I threw a splash of balsamic in....covered, I let them cook, then kept checking for consistency, still on medium-low. when they started to get soft but not mushy I put about 2oz of goat cheese in there and some roughly crushed walnuts (some glazed walnuts actually). stirred it in, checked consistency again and it was pretty perfect..nice cubes that didn't mush but were soft!, so I took them off the heat, and let them cool (it was room temp at Nicholas, with a scoop of yellow beet sorbet on top). The taste..was well pretty **** close! Consistency could have been a LITTLE softer but was close, almost melting in your mouth, but still had to bite/chew a little, but I didn't want them to get mushy, seems like there might be a fine line!

Would you have done it any differently? different temps, pans, oven? steps?

I know I know you're going to say "if it tastes like it, why ask?"

Just curious is all!

Here are some pictures of my dinner, "beet salad, two ways"

I feel like I bore you guys with "process" pictures, so here is a link to them all (note: I didn't use the mandolin for the beets, just got a new one the other day so took pics!)

rtimko : photos : Beet Salads- powered by SmugMug







Thanks,

Hmmm good idea, I'll try roasting them first then peeling and cubing

Good idea, at the restaurant they served it like I pictured, but with a yellow beet sorbet on top. I think the texture of the cubes was one of the things that "made" the dish, but kind of a "beet and goat cheese gratin/scalloped" would be cool too.

I can't be picky about my goat cheese unfortunately when I'm on my way home as the only market is a stop n' shop. :( so I got stuck with



but will look for your brand next time I hit up wegmans or a store with more than 1 brand off goat cheese!