GOAT CHEESE AND BEET DUMPLINGS
MAKES ABOUT 12 DUMPLINGS · ACTIVE: 25 MIN · TOTAL: 25 MIN
1 cup goat cheese
1 large egg
2 tablespoons minced beet stems (reserved from the bunch used to make the broth) or fresh flat-leaf parsley
1 tablespoon sliced fresh chives or scallions
1 teaspoon finely grated lemon zest
½ teaspoon fine sea salt
Freshly ground black pepper
¼ cup all-purpose flour
In a medium bowl, mix the goat cheese with the egg until combined. Stir in the beet stems, chives, lemon zest, salt, and six turns of black pepper. Sift in the flour and stir until just combined.
Bring a large pot of salted water to a very light simmer. Dip 2 teaspoons into the water and then make a dumpling by scooping out a teaspoon of the cheese mixture and shaping it with the spoons. Working in batches of 6 at a time, drop the dumplings into the water and cook for 2 to 4 minutes, until the dumplings float. Remove with a slotted spoon, shake off any water, and place in the serving bowl being used. If not using right away, cool the dumplings in ice water before refrigerating in an airtight container for up to 1 day, and when serving reheat in the soup until warm.
BABY BEET SALAD
SERVES 4 · ACTIVE: 20 MIN · TOTAL: 1 HR 15 MIN
I’VE BEEN MAKING VARIATIONS on this salad since roasted beets came into vogue a decade ago, and it has survived because it’s as easy to make as it is captivating to look at. Like my favorite salads, it’s hearty but not heavy, and it features the perfect balance of sweet, salty, and tangy flavors, along with a little crunch from the pepitas (pumpkin seeds). Once you roast the beets, which can be done ahead, this salad comes together in less than 20 minutes.
2 bunches baby beets in mixed colors, ends trimmed
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
2 tablespoons Sherry-Shallot Vinaigrette (here)
½ cup chopped oil-cured olives
1 tablespoon finely sliced fresh chives
1 tablespoon sliced fresh flat-leaf parsley
4 tangerines, peeled and cut into segments (about 2 cups)
Freshly ground black pepper
¼ cup toasted pepitas
Preheat the oven to 350°F.
In a roasting pan, coat the beets in the oil and season with the salt. Cover the pan with aluminum foil and roast the beets for 30 minutes. Remove the foil and continue roasting until the beets are tender in the center when pierced with a paring knife, about 20 more minutes. Let the beets cool, and cut them into bite-size pieces.
In a large bowl, toss the beets with the vinaigrette. Add the olives, chives, parsley, tangerines, four turns of black pepper, and salt to taste. Sprinkle the pepitas on top and serve.