Food Buzz

Because maybe you do care what I had for lunch...

Sunday, November 11, 2007

Warm beet salad with goat cheese polenta

4 T butter
2 T minced fresh sage
1 T poppy seeds
1 T apple cider vinegar
5 baby beets cut crosswise (or 2 medium beets baton cut)
2 bosc pears, sliced crosswise 1/4-inch thick

butter. Add sage and poppy seeds. Allow to foam but do not scorch. Cook until mixture gives off nutty aroma. Remove from heat immediately and allow to cool.

Take half of browned butter and whisk with apple cider vinegar. Parboil beets until tender but not soggy. Rinse in cool water and set aside. Arrange pears on platter and layer beets over pears. Drizzle butter dressing over salad and add salt and pepper to taste.

Use instructions on package to make polenta. When cooked, stir in remaining butter mixture and 4-6 oz. goat cheese. We had this with duck sausages.


Lindsey said...

How do you come up with this stuff? This sounds so yummy. I can't wait to make it!

Luisa Perkins said...

Oh, how I love beet salad. I had a great one at Prime House on Park Avenue South the other day....