Firefly Restaurant
Located in Dupont Circle,
downtown Washington D.C.
1310 New Hampshire Ave, NW
Washington, D.C. 20202
Phone: (202) 861-1310

Roasted Beet Salad with Goat Cheese and Market Greens Chef John Wabeck of Firefly – Washington, DC
Adapted by StarChefs

Yield: 4 Servings

Ingredients: Roasted Beet Salad with Goat Cheese and Market Greens On StarChefs

    Goat cheese dressing:
  • ¼ pound goat cheese
  • 1 shallot, chopped
  • 3 ounces (approximately) water
  • 2 Tablespoons rice wine vinegar
  • ½ cup extra virgin olive oil
  • Salt to taste
  • Hot sauce
    Beet salad:
  • 6 –8 medium-size beets, scrubbed
  • Extra virgin olive oil
  • Salt and pepper
  • 1 bunch fresh thyme
  • Goat cheese dressing (recipe follows)
  • 1 ½ cups microgreens (can substitute baby arugula)
  • Extra virgin olive oil
  • 4 ounces high quality goat cheese
  • 1 small bunch chives, cut into 1-inch pieces

For dressing:
Combine goat cheese, shallot, water and rice wine vinegar in a blender. Puree until smooth. With blender running, add extra virgin olive oil slowly until emulsified. Season with salt and hot sauce.

For salad:
Preheat oven to 350°F. Rub beets with extra virgin olive oil, salt and pepper. Wrap each beet and 1-2 springs of thyme individually in aluminum foil. Roast until tender, about 1 hour. Cool completely. Peel beets and slice into ¼-inch discs. Season with salt and pepper. Divide beets among four entrée plates. Spoon goat cheese dressing over beets. Lightly toss microgreens with olive oil, arrange atop the beets. Crumble goat cheese over the salads, sprinkle the chives around, and serve immediately.

Wine Pairing:
A crisp French Sauvignon Blanc like the Jean Moreau et Fils St. Bris 2001.