Roast Beet and Warm Goat Cheese Salad

from Chef Hosea Rosenberg, Jax Fish House, Boulder, Colorado

Serves 8

16 baby red beets, boiled and peeled
16 baby golden beets, boiled and peeled
2 tablespoons olive oil
Kosher salt and pepper
16 ripe cherry tomatoes
8 small bunches living watercress
1 recipe pistachio vinaigrette (see below)
4 tablespoons Balsamic Reduction (balsamic vinegar reduced to syrup)
2 cups Haystack Mountain Boulder Chèvre
2 cups toasted Pistachios, crushed into small pieces

Pistachio Vinaigrette:
½ cups toasted pistachios
2 tablespoons grain mustard
¼ cup honey
¾ cup  sherry vinegar
1 ¼ cup soy oil
1 cup olive oil

Grind toasted pistachios and set aside.  In mixing bowl, whisk together the mustard, honey and vinegar. Whisking constantly, slowly drizzle in oils until completely emulsified. Stir in pistachios and season with salt and pepper.

TO MAKE SALAD:

Cut beets in half, toss with olive oil, salt and pepper and roast in 425 degree oven for about 10 minutes, turning once. Cool. Cut tomatoes in half and set aside. Clean watercress. Using your hands, roll goat cheese into 24 small balls (about the size of gumballs), and roll in crushed pistachios, using a small amount of pressure to make nuts stick.  Place on cookie sheet and put in warm oven (about 250) for 2 minutes until goat cheese is warm and soft.  Toss watercress in vinaigrette (only use about ½ to 1 ounce per serving) and place in center of plates. Divide beets, tomatoes and warm goat cheese around watercress. Drizzle balsamic reduction over everything and serve immediately.

For more information about Jax Fish House, visit www.jaxfishhousedenver.com