Browned Shallots with Beet Salad and Chevre; the update

Did I mention that I like goat cheese with beets?

I decided that we could go a week or two without puff pastry….

But I’m not quite ready to stop fussing with the goat cheese and beets.

And, despite the nearly non-stop rain, I’m starting to think about spring salads.

This is a compromise.

Browned Shallots with Beet Salad and Chevre

Total time: 20 minutes

 Ingredients:

• 4 medium shallots, cut in half the long way
• 2 tsp olive oil
• 1 tsp Balsamic vinegar
• 2 medium, cooked red beets (beetroot), cubed
• 2 rounded tbs soft goat cheese
• Vinaigrette:
• 1 tsp Dijon-style mustard
• 1 tbs Balsamic vinegar
• 2 tbs olive oil

 Instructions:

• Sauté shallots in 2 tsp olive oil until very browned and starting to get crisp.
• Stir in 1 tsp Balsamic vinegar, remove from heat and keep warm.
• Whisk mustard and 1 tbs Balsamic vinegar in a medium bowl.
• Slowly whisk in olive oil. 
• Add beets and stir to combine.
• To finish: divide shallots and arrange on two plates.
• Divide Beet Salad and spoon next to shallots
• Add chevre and serve.

We hung wallpaper this week.

I should say mon mari hung wall paper. I am not deemed sufficiently qualified to do more than assist as instructed. (I’m no fool – he’s good at it and has the experience.)

I’m very good at helping.

We decided to do it in 2 shades of blue.

I like blue.

I can pretend it’s an uncloudy sky….. (yes, I know that’s not a word, but if Willie Nelson can say sing it I can type it.)

That’s mon mari – working on the trim.

In case you’re wandering what’s next – after the floor and the trim and the doors, that is…..

This is the last corner to be done….

The last room.

Did I mention that there were feral cats living up here before we bought the house?

This is the orignal door leading out to the barn – complete with the cat hole.

I think we’ll need a new door….