Roasted Beet Salad with Hazelnuts and Roquefort

We love hazelnuts for their sweetness and Roquefort cheese for its earthy tang. But don’t let our touting this classic combination prevent you from playing around with other possibilities to pair with the beets, such as pine nuts and crumbled ricotta salata or pistachios with shaved pecorino.

Roasted Beet Salad with Hazelnuts and Roquefort

3 medium beets, a mixture of red and golden, about 1 lb. (500 g.) total weight

1/4 cup (1 oz./30 g.) hazelnuts

2 oz. (60 g.) pancetta, cubed

Sea salt and freshly ground pepper

Large Bibb, butter, or romaine lettuce leaves

1/2 lemon

2 oz. (60 g.) Roquefort cheese, crumbled

1 Tbs. chopped fresh flat-leaf parsley

Preheat the oven to 450 degrees F.

Trim the beets, removing the tops but leaving about 1 inch (2.5 cm.) of the stem to prevent the beets from bleeding. Place the beets in a baking dish and tent loosely with aluminum foil. Roast until just fork-tender. Start checking at 30 minutes; it may take up to 1 hour, depending on the size and age of the beets.

While the beets are roasting, toast the hazelnuts and fry the pancetta. To toast the nuts, place in a small, dry frying pan over medium-low heat and cook, stirring constantly, until the nuts are fragrant and you can see they are just beginning to brown where the skins have flaked off, about 10 minutes. Remove from the heat and immediately pour the nuts onto a clean dish towel; they can burn quickly. Gather up the corners of the towel and rub the nuts together until most of the skins come off. (Don’t worry about the bits that stick.) Chop the nuts coarsely and set aside.

Place the pancetta in a large dry frying pan over medium heat and saute until crispy, about 15 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve the fat in the pan.

When the beets are fork-tender, remove them from the oven and let cool. When cool enough to handle, peel the beets by rubbing off the skins. To avoid staining your hands, use a paper towel. Cut the beets into slices or bite-size cubes, add them to the rendered fat in the reserved pan, and toss to coat. Season with salt and pepper.

To serve, arrange the lettuce leaves on a platter or on individual plates. Mound the beets on the lettuce leaves and squeeze the lemon over. Scatter the Roquefort, hazelnuts and parsley over the top and serve right away. Serves 4-6.

source:http://blog.williams-sonoma.com/roasted-beet-salad-with-hazelnuts-and-roquefort/

Beet Carpaccio

Beets are as delicious as they are nutritious, with a rich, hearty flavor perfect on its own or as an addition to salads. Roast them a day ahead, let them cool in their skins and then peel them when you’re ready to serve.

Here’s a creative vegetarian spin on classic beef carpaccio that doesn’t skimp on flavor. Vary the presentation to keep this seasonal star at the center of your fall and winter entertaining.

Beet Carpaccio

8 mixed Candy Cane, golden, red and/or white beets, mixed in any combination

2 Tbs. extra-virgin olive oil

5 oz. fresh goat cheese, crumbled (optional)

1/2 cup vinaigrette of choice (optional)

Sea salt and ground pepper

1 Tbs. fresh mint, julienned

2 tsp. fresh tarragon, coarsely chopped

2 tsp. fresh chervil leaves

Preheat oven to 400 degrees F.

Trim off beet greens if still attached, leaving 1/2 inch of stems intact. Place beets on top of a large piece of foil. Drizzle with olive oil. Gather up edges of foil and seal tightly closed. Place foil packet on a rimmed baking sheet. Roast until beets are tender when pierced with a knife, 30 to 40 minutes. Remove from oven and unwrap beets.

When cool enough to handle, rub beets between paper towels to remove the skins. Follow 1 variation (below) to cut and plate beets, always cutting darker beets last to avoid staining lighter ones. Once beets are cut and arranged, add goat cheese (if using). Add vinaigrette (if using) and season to taste with salt and pepper. Garnish with mint, tarragon and chervil and serve at once. Serves 4 to 6.

Spicy Broccoli Rabe Bruschetta

At its best in the cooler months, broccoli rabe strikes a delicious balance between bitter and sweet. Cooked with garlic and a sprinkle of red pepper flakes, it makes a beautiful topping for crostini spread with ricotta cheese.

Spicy Broccoli Rabe Bruschetta

1 1/2 lb. broccoli rabe

5 Tbs. olive oil, plus more for brushing and drizzling

3 garlic cloves, chopped

1/4 tsp. red pepper flakes

Salt, to taste

12 baguette slices, each 1/2 inch thick

1/2 cup ricotta cheese

Preheat a broiler.

Cut the broccoli rabe stems into 1/4-inch pieces and coarsely chop the leafy greens. Rinse and drain.

In a fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add as much broccoli rabe as will fit into the pan. Increase the heat to high and add the remaining broccoli rabe as the first batch wilts. Season with salt and cook until tender, 4 to 10 minutes. If the pan seems too dry, add a splash of water. Remove from the heat. Stir in the remaining 2 Tbs. olive oil and season with salt.

Place the baguette slices on a baking sheet and brush the slices with olive oil. Broil until golden brown on both sides, about 2 minutes per side. Spread the cheese on the baguette slices and top with the broccoli rabe. Drizzle with olive oil and serve immediately. Serves 6.

by blog.williams

Parmesan and Black Pepper Popcorn

Popcorn is the simplest of snacks, but it reaches a new level of appeal when liberally sprinkled with cheese. Here, salty Parmesan meets earthy black pepper and mingles with a decadent combination of olive oil and butter to deliver maximum flavor.

Parmesan and Black Pepper Popcorn

2 Tbs. olive oil

1/2 cup (3 oz./90 g.) popcorn kernels

1 Tbs. unsalted butter, melted

1/4 cup (1 oz./30 g.) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Sea salt and freshly ground pepper

In a large saucepan over medium heat, warm 1 tablespoon of the oil. Add the kernels, cover the saucepan and cook, shaking the pan often, until the popping slows, about 5 minutes. Remove from the heat and wait for the popping to subside before removing the lid.

Transfer the popcorn to a large bowl. Drizzle with the remaining 1 tablespoon olive oil and the melted butter, tossing to coat. Sprinkle with the Parmesan, season with salt and pepper and toss again. Divide among individual bowls, if desired, and serve hot.

Variation: Cheddar and Rosemary Popcorn

Pop the popcorn as directed above, substituting canola oil for the olive oil. In a separate saucepan over low heat, whisk together 2 tablespoons unsalted butter and 1/4 cup (1 oz./30 g.) grated sharp Cheddar cheese just until the butter melts (the mixture may not be entirely smooth). Stir in 1 tablespoon minced fresh rosemary. Drizzle the mixture over the popcorn, toss to coat and season with salt and pepper.

by blog.williams

Baby Arugula Salad with Berries & Gorgonzola

Ripe berries add a punch of juicy sweetness to the assertive flavors of arugula and gorgonzola cheese. Throw simple steak and marinated onions on the grill to serve alongside the salad, and this simple summer meal comes together in minutes.

Baby Arugula Salad with Berries & Gorgonzola

3 Tbs. extra-virgin olive oil

2 Tbs. balsamic vinegar

Salt and freshly ground pepper

6 cups baby arugula

1/2 lb. firm blue cheese, crumbled

1 cup fresh raspberries, blackberries or blueberries

In a small bowl, whisk together the oil, vinegar and salt and pepper to taste.

Place the arugula in a bowl. Add the cheese and toss to combine. Drizzle with the dressing and toss to coat evenly. Divide among serving plates, top with the berries and serve right away. Serves 4 to 6.

Tip: Make this salad into a main course by adding Grilled Marinated Red Onions (below) and thinly sliced grilled steak.

 Grilled Marinated Red Onions

6 large red onions, cut into slices 3/4 inch thick

4 Tbs. olive oil

1 1/2 Tbs. balsamic vinegar

1 tsp. chopped fresh thyme

Salt and freshly ground pepper

Prepare a gas or charcoal grill for direct grilling over high heat or use a stovetop grill pan. Oil a grill rack.

Brush each onion slice on both sides with 1 tablespoon olive oil.

In a bowl, whisk together the remaining 3 tablespoons olive oil, vinegar, thyme and salt and pepper to taste to make a dressing.

Grill the onions until golden on the first side, 5 to 6 minutes. Turn and continue to grill until tender and golden on the second side, 5 to 6 minutes more.

Transfer to a platter and drizzle with the vinaigrette. Serve right away. Serves 4.

by blog.williams