Updated Thursday, October 4th, 2007
Total Time: 60
Yield: Yield: 6 servings
Heat oven to 425 degrees. Place beets in a roasting pan with 1/4 inch of water. Seal tightly with aluminum foil and roast until tender, about 1 hour. When cool enough to handle, slip off and discard skins. Slice beets thinly (1/8 inch) by hand or with a mandoline. For uniform pieces, trim each beet slice with a small round or square cookie cutter.
In a small bowl, combine goat cheese, chives, and lemon zest. In a separate bowl, combine orange juice concentrate, lemon juice, and a pinch of salt and pepper. Stir well to mix. Add watercress and orange segments and and toss gently.
Place one beet slice in center of salad plate. Place a teaspoon or so of cheese mix in center. Place second beet on top and push gently to force cheese out to edge. Repeat with as many layers as you like (three or four work well). Make five more servings. Scatter watercress and orange salad around beets on each plate. Sprinkle with almonds.
To cut a citrus fruit so that you get clean, membrane-free segments, or cut "supreme," start by slicing 1/2 inch off the top and bottom. Then slicing from cut end to cut end, carefully remove the outer white pith. With a small knife, carefully remove each individual segment, leaving no pith or membrane attached.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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