Thursday, September 03, 2015
Current Weather
Loading Current Weather....
Published: Monday, 12/8/2008

Field Greens with Roasted Cherry Tomatoes and Sweet Potato Croutons

1 sweet potato, peeled and diced

Extra virgin olive oil

Kosher salt

1 large beet, washed

4 ounces goat cheese

13 pint cherry tomatoes

4 cups mixed greens

cup cooked quinoa

Sherry Vinaigrette

To make Sweet Potato Croutons: Peel and dice sweet potato. Toss with olive oil and kosher salt and roast sweet potato cubes in oven at 300 degrees for 30 to 45 minutes.

To roast beet: Wrap in foil and bake in oven for 45 minutes at 400 degrees or until tender when a cake tester is inserted. When tender and cool, peel and slice.

To roast cherry tomatoes: Submerge tomatoes in extra virgin olive oil in roasting pan and roast at 200 degrees for 1 hour. Drain oil and reserve for later use such as sauteing vegetables.

Prepare quinoa. Rinse 13 cup quinoa well under cool water and drain. In a small saucepan, bring quinoa and 2/3 cup water to a boil over high heat. Reduce heat and simmer for 10 to 12 minutes or until all the water is absorbed. Transfer to a medium size serving bowl. Set aside or refrigerate to cool.

On each of four salad plates, place 1 cup greens. Top with 1 ounce crumbled or cubed goat cheese, roasted tomatoes, slices of beet, and a few Sweet Potato Croutons. Sprinkle with 2 tablespoons quinoa. Then drizzle with Sherry Vinaigrette.

Yield: 4 servings

Source: Adapted from Chef Marcel Hesseling

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.