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Cucumbers Beet Tower with Fresh Goat Cheese and Balsamic Vinaigrette Recipes

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Balsamic Vinaigrette Recipes

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Cucumbers Beet Tower with Fresh Goat Cheese and Balsamic Vinaigrette Recipes
 
INGREDIENTS:
 
-4 large golden beets, peeled 
 -Kosher salt and freshly ground pepper
 -2 tablespoons of Sonoma Farm extra virgin olive oil 
 -4 oz. of a fresh goat cheese
-1 cucumber peeled and sliced
-8 basil sprigs for garnish (optional)
 
Vinaigrette:
-1/2 cup of basil
 -1/4 cup of Sonoma Farm extra virgin olive oil
 -1/4 cup of honey
-1/4 cup of Sonoma Farm aged balsamic vinegar
-A sprinkle of Kosher salt
 
TECHNIQUE
 
Slice the beet into slices about a 1/8 inch thick. Toss the beet slices with two tablespoons of olive oil, sprinkle of Kosher salt and pepper.  Place on a grill over low heat and grill for 30 minutes.  Check frequently and turn them a couple of times so they don’t burn.  Once done remove beets and place onto a paper towel to blot any extra oil. While beets are grilling. Rinse and remove the stems from the basil, reserve 8 leaves if choosing to garnish.  Add all vinaigrette ingredients to a blender.  Blend until smooth and set aside to drizzle after the towers are assembled.  Assemble towers by placing a beet slice on a plate and add a cucumber slice, a teaspoon of fresh goat cheese, another beet slice, another cucumber slice then another teaspoon of fresh goat cheese. Top with one more beet slice and a small dollop of fresh goat cheese.  Drizzle with vinaigrette and garnish with basil sprig. 
Beet Tower with Fresh Goat Cheese