Sunday, Apr 22, 2018
One of America's Great Newspapers ~ Toledo, Ohio


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

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…