Hey guys, it’s restaurant remake time! Beet salad style.
Tender, juicy, perfectly roasted beets paired with creamy decadent goat cheese mousse. Sure, this isn’t a new idea, it’s a pretty classic pairing. And boy is it good.
Sometimes you shouldn’t try to fix what isn’t broke!
I had, quite possibly, the BEST-EVER beet salad at one of our favorite restaurants recently and I knew I wanted to remake it at home and share it with you guys. Bastille is a French restaurant that always does their veggie dishes right. The menu changes seasonally, so there’s plenty of reasons for us to frequent this lovely operation. It doesn’t hurt that they grow a lot of their produce on their rooftop. Yes, you heard that right. On their rooftop! It’s a thing. And it’s awesome. Can you get any more locally-sourced than that? I think not.
Anyway, if you’re ever in the Ballard neighborhood of Seattle, I highly highly recommend you go there and get some awesome salads (and frites!) and a delicious glass of French wine.
Back to the main feature though – this amazingly pretty and perfectly balanced Roasted Beet Salad.
I used a simple (REALLY SIMPLE) technique to roast the beets, originally found here: Thank you, Martha. It’s quite foolproof, they come out perfectly every time.
Just look at those juicy babies! Oh, I should mention, you probably don’t want to be wearing anything white if you’re planning on making beets. You’ve been warned!
Goat Cheese Mousse
The star of the show for the salad we had at Bastille was a goat cheese mousse they dolloped on top of the plate. OMG it was good. It was so rich and creamy, and just perfect. For my at-home version, I paired room temperature goat cheese with some coconut cream. Whip it all together in a large bowl with a hand mixer and you’ve got yourself something truly special. Just a tiny bit more special than simple goat cheese. You need to try this.
This vinaigrette is A-mazing with a capital A. It’s so freakin’ easy, too! I was already planning on adding grapefruit segments to the salad for a tangy tart bite, and this was the perfect way to use the extra juice – let nothing go to waste! That plus freshly grated ginger really makes this dressing a special one. Add a touch of honey for sweetness and a little extra rice vinegar to balance it all out, then whisk in some olive oil until it’s all emulsified and, just, yum.
I hope you all enjoy this salad as much as we do! It’s really a special treat if you’re looking for something creative to do with the last of your beets for season.
Happy cooking and happy eating!