This does not only sound yucky, what with the Beets and Goat Cheese,
it sounds really complicated to make. It was printed in a local
newspaper on Sunday.



Watercress & Arugula Salad
with Roasted Beets & Goat Cheese

Serves 6

From Marcus Samuelsson, culinary director of Henry at World Yacht.

Store leftover dressing in the refrigerator.

2 beets
1 bunch arugula
1 bunch mixed greens of your choice
1 bunch watercress
1 cup goat cheese
1/4 cup milk
2 tablespoons grainy mustard
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon salt
2 cups canola oil
2 cups olive oil
1 cup sugar
1 cup sliced almonds
2 tablespoons butter

Roast the beets in a pre-heated, 350-degree oven for about an hour or
until soft.

In a large bowl, toss arugula, mixed greens and watercress.

In a separate bowl, stir together goat cheese and milk until it
reaches a smooth consistency.

In another bowl, stir together mustard, balsamic vinegar, sherry
vinegar, honey and salt to taste. Slowly add canola oil and olive oil
until emulsified.

Melt sugar in a sauté pan. When it turns golden, add almonds and
butter. Cook, stirring, for a minute. Spread nuts out to cool. Once
cooled, finely chop with a sharp knife.

Peel and dice roasted beets.

To serve, place 3 small "dots" of goat cheese on the right side of
each plate. Place a mound of diced beets on each "dot" of goat cheese.
Mix the salad with enough vinaigrette to moisten. Arrange salad on the
left side of each plate. Sprinkle almond praline mix over the salad.

Margaret Suran > wrote in message
...
> This does not only sound yucky, what with the Beets and
> Goat Cheese, it sounds really complicated to make. It was
> printed in a local newspaper on Sunday.
>
> Watercress & Arugula Salad
> with Roasted Beets & Goat Cheese
>
> Serves 6
>
> From Marcus Samuelsson, culinary director of Henry at
> World Yacht.
>
> Store leftover dressing in the refrigerator.
>
> 2 beets
> 1 bunch arugula
> 1 bunch mixed greens of your choice
> 1 bunch watercress
> 1 cup goat cheese
> 1/4 cup milk
> 2 tablespoons grainy mustard
> 1 tablespoon balsamic vinegar
> 1 tablespoon sherry vinegar
> 1 tablespoon honey
> 1 teaspoon salt
> 2 cups canola oil
> 2 cups olive oil
> 1 cup sugar
> 1 cup sliced almonds
> 2 tablespoons butter
>
> Roast the beets in a pre-heated, 350-degree oven for about an
> hour or until soft.
>
> In a large bowl, toss arugula, mixed greens and watercress.
>
> In a separate bowl, stir together goat cheese and milk until it
> reaches a smooth consistency.
>
> In another bowl, stir together mustard, balsamic vinegar, sherry
> vinegar, honey and salt to taste. Slowly add canola oil and olive
> oil until emulsified.
>
> Melt sugar in a sauté pan. When it turns golden, add almonds
> and butter. Cook, stirring, for a minute. Spread nuts out to cool.
> Once cooled, finely chop with a sharp knife.
>
> Peel and dice roasted beets.
>
> To serve, place 3 small "dots" of goat cheese on the right side
> of each plate. Place a mound of diced beets on each "dot" of
> goat cheese. Mix the salad with enough vinaigrette to moisten.
> Arrange salad on the left side of each plate. Sprinkle almond
> praline mix over the salad.

It actually sounds wonderful -- and not too complicated at all. I'm
thinking Clan Ranger's getting a side salad (or maybe even a main
course) for tonight's dinner!

Thank you for posting it!

The Ranger

In article >,
Margaret Suran > wrote:

> This does not only sound yucky, what with the Beets and Goat Cheese,
> it sounds really complicated to make. It was printed in a local
> newspaper on Sunday.


> Watercress & Arugula Salad
> with Roasted Beets & Goat Cheese
>
> Serves 6
>
> From Marcus Samuelsson, culinary director of Henry at World Yacht.

Yucky. What a nice word.
What paper was this in, Margaret? Marcus Samuelsson has quite a
reputation in fine restaurants - used to be in Minneapolis - and I don't
*think* he's at Henry. Lord knows I'm probably wrong,
--
http://www.jamlady.eboard.com

Melba's Jammin' > wrote in message
...
> [..] Lord knows I'm probably wrong,

You're only wrong when casting stones at beet recipes.

The Ranger

In article >,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> ...
> > [..] Lord knows I'm probably wrong,
>
> You're only wrong when casting stones at beet recipes.
>
> The Ranger

Thanks, Dude. Margaret gave me the link to the original article - I
wonder if it's in error. And what I REALLY am wondering about is why in
heck I care. I love Marcus Samuelsson -- and get a kick out of hearing
him speak. Call it anything you want to but it is always a surprise to
hear a Swedish accent coming from that lovely brown face.
--
http://www.jamlady.eboard.com

What I don't get from that recipe is the cup and a quarter of goat
cheese cream and only 3 small "dots" of it per platter. There's enough
there for 5 teaspoons per platter, more than I'd consider a dot.

picky in ri

In article >,
Margaret Suran > wrote:

> This does not only sound yucky, what with the Beets and Goat Cheese,
> it sounds really complicated to make. It was printed in a local
> newspaper on Sunday.

It sounds good to me. I'd have to have a mesclun rather than
straight arugula, because the boys don't like too much of bitter in
their food.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Melba's Jammin' wrote:
> In article >,
> Margaret Suran > wrote:
>
>
>>This does not only sound yucky, what with the Beets and Goat Cheese,
>>it sounds really complicated to make. It was printed in a local
>>newspaper on Sunday.
>
>
>
>>Watercress & Arugula Salad
>>with Roasted Beets & Goat Cheese
>>
>>Serves 6
>>
>> From Marcus Samuelsson, culinary director of Henry at World Yacht.
>
>
> Yucky. What a nice word.
> What paper was this in, Margaret? Marcus Samuelsson has quite a
> reputation in fine restaurants - used to be in Minneapolis - and I don't
> *think* he's at Henry. Lord knows I'm probably wrong,

It was from the Sunday News. Let me know what you found out about
Samuelsson, please.

The Ranger wrote:
> Margaret Suran > wrote in message
> ...
>
>>This does not only sound yucky, what with the Beets and
>>Goat Cheese, it sounds really complicated to make. It was
>>printed in a local newspaper on Sunday.
>>
>>Watercress & Arugula Salad
>>with Roasted Beets & Goat Cheese
>>
>>Serves 6
>>
>> From Marcus Samuelsson, culinary director of Henry at
>>World Yacht.
>
>
> It actually sounds wonderful -- and not too complicated at all. I'm
> thinking Clan Ranger's getting a side salad (or maybe even a main
> course) for tonight's dinner!
>
> Thank you for posting it!
>
> The Ranger
>
>

The praline sounds difficult. If you do not make ice cream with the
praline, it has been wasted IMHO.

"Margaret Suran" > wrote in message
...
> This does not only sound yucky, what with the Beets and Goat Cheese,
> it sounds really complicated to make. It was printed in a local
> newspaper on Sunday.
>
>
>
> Watercress & Arugula Salad
> with Roasted Beets & Goat Cheese

<Snip>

> To serve, place 3 small "dots" of goat cheese on the right side of
> each plate. Place a mound of diced beets on each "dot" of goat cheese.
> Mix the salad with enough vinaigrette to moisten. Arrange salad on the
> left side of each plate. Sprinkle almond praline mix over the salad.

That actually sounded bloody good to me Margaret. ',;~}~



Shaun aRe

Dressing question: 4 cups of oil to only 2 T viegar? Sounds pretty
greasy to me! Other than that, thsi salad sounds delicious, but
probably more work than i'll do. might use the greens-beets-goat combo
but not candy my nuts to save work.

Shaun aRe wrote:

>
>
> That actually sounded bloody good to me Margaret. ',;~}~
>
>
>
> Shaun aRe
>
>

No, that is not blood, it is the juice from the unfortunate yucky
beets. )

"Melba's Jammin'" > wrote in message
...
> In article >,
> Margaret Suran > wrote:
>
>> This does not only sound yucky, what with the Beets and Goat Cheese,
>> it sounds really complicated to make. It was printed in a local
>> newspaper on Sunday.
>
>
>> Watercress & Arugula Salad
>> with Roasted Beets & Goat Cheese
>>
>> Serves 6
>>
>> From Marcus Samuelsson, culinary director of Henry at World Yacht.
>
> Yucky. What a nice word.
> What paper was this in, Margaret? Marcus Samuelsson has quite a
> reputation in fine restaurants - used to be in Minneapolis - and I don't
> *think* he's at Henry. Lord knows I'm probably wrong,
> --
> http://www.jamlady.eboard.com
==============

Huh! I think it sounds AMAZINGLY DELICIOUS!!!


--
Syssi

"Margaret Suran" > wrote in message
...
>
>
> Shaun aRe wrote:
>
> >
> >
> > That actually sounded bloody good to me Margaret. ',;~}~
> >
> >
> >
> > Shaun aRe
> >
> >
>
> No, that is not blood,

<Runs to phone, attempts to 'cancel' the paramedics> Uhhmm, ahh...

> it is the juice from the unfortunate yucky
> beets. )

Beets are yumalicious baby, yeah!

What you problem with beets? ',;~}~



Shaun aRe - 4 / 4 is easy, 5 / 8 gets damned tricky though.

On Tue, 18 Oct 2005 08:31:26 -0500, Melba's Jammin'
> wrote:

>In article >,
> Margaret Suran > wrote:
>
>> This does not only sound yucky, what with the Beets and Goat Cheese,
>> it sounds really complicated to make. It was printed in a local
>> newspaper on Sunday.
>
>
>> Watercress & Arugula Salad
>> with Roasted Beets & Goat Cheese
>>
>> Serves 6
>>
>> From Marcus Samuelsson, culinary director of Henry at World Yacht.
>
>Yucky. What a nice word.
>What paper was this in, Margaret? Marcus Samuelsson has quite a
>reputation in fine restaurants - used to be in Minneapolis - and I don't
>*think* he's at Henry. Lord knows I'm probably wrong,

He made his reputation with Akkavit (s?), on 54th St. and has since
opened a less fancy additional place near there. Akkavit. I think he
may also have recently taken on a World Yachts position. They could
only benefit.

I imagine the recipe is anything but "yucky" if he executes it.


Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone

Rodney Myrvaagnes wrote:
> On Tue, 18 Oct 2005 08:31:26 -0500, Melba's Jammin'
> > wrote:
>
>
>>In article >,
>>Margaret Suran > wrote:
>>
>>
>>>This does not only sound yucky, what with the Beets and Goat Cheese,
>>>it sounds really complicated to make. It was printed in a local
>>>newspaper on Sunday.
>>
>>
>>>Watercress & Arugula Salad
>>>with Roasted Beets & Goat Cheese
>>>
>>>Serves 6
>>>
>>> From Marcus Samuelsson, culinary director of Henry at World Yacht.
>>
>>Yucky. What a nice word.
>>What paper was this in, Margaret? Marcus Samuelsson has quite a
>>reputation in fine restaurants - used to be in Minneapolis - and I don't
>>*think* he's at Henry. Lord knows I'm probably wrong,
>
>
> He made his reputation with Akkavit (s?), on 54th St. and has since
> opened a less fancy additional place near there. Akkavit. I think he
> may also have recently taken on a World Yachts position. They could
> only benefit.
>
> I imagine the recipe is anything but "yucky" if he executes it.
>
>
> Rodney Myrvaagnes J 36 Gjo/a
>
>
> Kansas--working to become a science-free zone

As far as I know, Aquavit is still in business and isn't Samuelsson
still there? I looked at his biography on Google and this is what I found

http://starchefs.com/chefs/MSamuelsson/html/bio.shtml