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Roasted Baby Beet & Mixed Green Salad with Goat Cheese, Walnuts & Citrus Vinaigrette

Here is the beginning of an early summer supper. Beets & greens fresh from my garden with locally produced goat cheese shared with a dear friend. Simply amazing!

1 lb -baby  beets (red, chiogga, golden or a mixture)

6 cups – mixed greens

1 cup – toasted walnuts – chopped

5 ounces – goat cheese

About 6 tablespoons of  citrus vinaigrette

1 tablespoon olive oil

pinch of salt and pepper

¼ cup water

For the roasted beets:

Preheat the oven to 375 degrees. Wash the beets and trim both ends.  Place them in a shallow baking pan and sprinkle with the oil, salt and pepper.  Add the water, cover with foil and bake for approximately 1 hour or until the beets are easily pierced with a knife.  Allow to cool slightly then rub the skin off with a paper towel.  Cut into ½” dice.

 

For the citrus vinaigrette:

 

3 ea – Valencia oranges

2 ea – lemons

2 ea – limes

6 tablespoons – walnut oil

1 tablespoon shallots – finely chopped

1 teaspoon Dijon mustard

pinch of salt & pepper

Juice the oranges, lemons & limes into a non-reactive saucepan and reduce over medium heat until 2 tablespoons remain.  Place into a small bowl along with the shallots and mustard.  Add a pinch of salt and pepper then slowly whisk in the walnut oil.

In a large bowl, toss the greens, beets, nuts and goat cheese with 5 ounces of the citrus vinaigrette and divide among 6 plates.

Serves 6

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Never a Dull Moment!

It’s been a while since I have posted anything on my blog, but I’m back now!

During my cooking career I often sharpened my own knives. This came about because I really had a difficult time leaving my knives with a sharpening service or waiting (sometimes forever) for the local sharpening guy to come by the restaurant. Often I was disappointed with the results and dismayed at the price.  My investment in the “tools of the trade” is pretty substantial, and to have my chef’s knife come back looking like a boning knife was very disconcerting! (OK, maybe I’m exaggerating just a little.) Many local sharpening services and knife shops use grinders to sharpen knives.  While this method is very fast, unless the operator is very skilled, these grinders remove a great deal of metal and your knives get smaller and smaller!

I’m spending less time in the kitchen these days and more time sharpening knives. I’m enjoying this so much that I have started a mobile knife sharpening and mail order business. All sharpening is accomplished by hand using a method that insures a precise bevel (angle) across the entire blade. This is critical for uniform sharpness and a long lasting edge. Hand sharpening is not nearly as fast as machine work but the results are spectacular.

Knives don’t all of a sudden get struck dull.  It’s a gradual process that we don’t really notice until we have our knives professionally sharpened.  When we do, it’s truly amazing how much easier, more efficient, and safer our kitchen chores are.

I  will continue to post articles on knives, as well as on food, wine, and original recipes.

Please click here for more information about my knife sharpening service:  ChefSharp Knives

Thanks!

Ron

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