My mother gifted me a book called Cheesemonger’s Seasons by Chester Hastings, published in 2014. On Amazon, the book doesn’t have great ratings, mostly because readers claim that the cheeses are hard to find. It makes me wonder if these people are familiar with the internet, because I can find just about any cheese I want, at any time, if it’s in season.
This book’s subtitle is “Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables.” Well, that’s my idea of a perfect life, so I knew I’d enjoy the book. I’ve already made watermelon and pecorino salad for the blog. (Outstanding!) And there are many more appealing recipes for both sweet and savory dishes.
The other that stood out that I’m finally making is Roasted Beets and Fresh Strawberries with Orange Syrup and Goat Cheese. Doesn’t that sound wonderful? And I bought Bulgarian feta just for this salad, which I easily found on Igourmet.com. I know, it’s not the same as goat cheese but I haven’t enjoyed it in a while so I had to order it.
From Igourmet: “Tangra Bulgarian Feta, also known as Brindza, is made from pure sheep’s milk from free-grazing ewes in the Rhodope Mountains. The name Tangra comes from ancient Bulgarian mythology, in which a deity named Tangra protected animals and promoted agriculture. Both creamy and crumbly, and not too salty, we are sure you will find it to be one of the best fetas you have ever eaten.”
About this recipe, from the author: “I first experienced the combination of beets and strawberries at the magical Blackberry Farm in the Great Smoky Mountains of Tennessee, in a simple salad of pickled beets and strawberries straight from their prolific garden. This coupling makes a wonderful marriage of flavors, and is a visual delight.”
Roasted Beets and Fresh Strawberries with Orange Syrup and Goat Cheese
1 pound of small beets, scrubbed, tops trimmed
4 tablespoons extra-virgin olive oil
1/3 cup fresh mandarin juice
2 ounces lamb’s lettuce or watercress (I used a non-descript lettuce)
Freshly cracked black pepper
6 ounces strawberries, hulled, cut into 1/4″ slices
4 ounces fresh soft-ripened goat cheese (I used feta)
Fresh untreated lavender flowers for garnish
Preheat the oven to 425 degrees F.
Place the beets in a small roasting pan, drizzle with 1 tablespoon of the oil and toss to coat. Roast for 1 hour, or until a knife pierces through to the center easily.
Remove from the oven and let cool to room temperature, then slip the skins off with your fingers, using the tip of a paring knife to help loosen them, if needed. Cut each beet into 8 wedges and set aside. It helps to use a paper towel to remove the peels.
While the beets are roasting, pour the mandarin juice into a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the juice is reduced by half and a nice, thick syrup has formed. Pour into a medium bowl and set aside to cool to room temperature.
To assemble the salad, in a large bowl, toss the lamb’s lettuce with 1 tablespoon of the olive oil until evenly coated. Divide among individual plates or bowls.
Whisk the remaining 2 tablespoons olive oil into the orange syrup and season with salt and pepper.
Add the strawberries and beets to the dressing and stir gently to coat and mix well, then divide among the salads.
Crumble the goat cheese over each serving, dividing it evenly, and drizzle any remaining juices from the dressed beets and strawberries over the salad.
Add a few drops of any leftover orange syrup and some lavender flowers, if desired, for a stunning effect.
This delicious salad would be wonderful as a first course, but I also see it with various proteins for a more substantial salad, namely avocado, smoked duck, or salmon.
