Hearing your manager say the words, “Laid off” strikes fear and panic in most of the corporate set. When those words rang in my ear last week, I heard “freedom” and “new beginnings” and “free time.” I’m sure the severance package softened the blow considerably. So, if all goes as planned, I happily become a member of the unemployed starting in mid-June.
Regarding what I’m going to do next, I plan on taking a nice chunk of time off and then I have a few ideas. I’m quite sure cooking will be on the agenda – and possibly buying an Inn.
Golden Beet Salad with warm goat cheese
- 6 golden beets, peeled and cubed
- 4 Tablespoons red onions, finely chopped
- 2 Tablespoons fresh thyme, finely chopped
- 2 cloves garlic, grated
- 2 Tablespoons Sherry Vinegar
- 1 Tablespoon Dijon Mustard
- 1 teaspoon fennel seeds, toasted and slightly crushed
- 4 Tablespoons Olive Oil
- 1 log Chèvre (goat cheese)
- ½ cup panko bread crumbs
- 1 egg, well beaten
- 1 Tablespoon butter
- Cook beets in salted water until knife pierces beets easily 10-20 minutes. Drain beets.
- Meanwhile, in a medium bowl, combine onions, thyme, and garlic
- In a small bowl, make vinaigrette by combining sherry vinegar, mustard and fennel. Slowly whisk in olive oil.
- Gently combine warm beets and vinaigrette with onion mixture. Season with salt and pepper. Cover and let flavors combine for at least 30 minutes.
- Cut Chèvre into 6 even rounds (this is most easily done with unflavored dental floss). Dip each round in egg and then cover well with bread crumbs. Freeze rounds for 15 minutes.
- Melt butter in a medium skillet over medium high heat. Add Chèvre and sauté on both sides until bread crumbs are golden brown and cheese is beginning to melt.
- Serve beet salad with warm goat cheese rounds.