Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 25 ROASTED BEET SALAD WITH ROQUEFORT AND WALNUTS Written by Caroline Schiff Roquefort and blue cheese are a classic pair. The sweetness from the beets balances the punchy cheese, while herbs give it a lift and walnuts add a perfect amount of crunch. This is a great side dish, or lovely lunch with some crusty bread. Serves 6 to 8 4 medium beets 5 tablespoons olive oil, divided, plus more for serving 1 teaspoon kosher salt 2 tablespoons sherry vinegar 1 small shallot, minced 1 heaping tablespoon Dijon mustard 2 tablespoons fresh herbs (parsley, chives or chervil are great, or a blend), divided Kosher salt and freshly ground pepper, to taste ¼ cup walnuts, roughly chopped and lightly toasted 4 ounces crumbled Roquefort Flaky sea salt to garnish (optional) Heat oven to 400°F. Trim stems off beets and wash well. Place beets in a roasting pan and drizzle with 1 tablespoon olive oil and salt. Add enough water until it comes up the sides about a half inch. Cover tightly with foil and transfer to oven. Cook for 45 minutes to 1 hour. Beets are done when soft enough to be poked with a paring knife without resistance. Larger ones will take longer. Allow to cool in pan, covered. Meanwhile, make the vinaigrette. Whisk together remaining olive oil, sherry vinegar, shallot, mustard, 1 tablespoon water, and 1 tablespoon herbs in a mixing bowl. Season with salt and pepper, adjusting acidity as necessary. When beets are cool, peel off skins, with the assistance of a peeler as needed. (Use your hands or a peeler— and wear gloves if you don't want pink fingers!) Slice beets into eighths and transfer to a mixing bowl. Toss with vinaigrette, cover, and let marinate for at least 30 minutes and up to several hours in the refrigerator. Taste and adjust seasoning as necessary, then transfer beets to a serving dish. Top with crumbled Roquefort, toasted walnuts, remaining herbs, a drizzle of olive oil, and a touch of flaky salt if you like. CREAMY CAULIFLOWER AND COMTÉ SOUP Written and photographed by Jackie Botto Roasted cauliflower offers a boost of flavor while potatoes bulk up the consistency. Toasted hazelnuts and cauliflower florets contribute visual interest and a welcome variety in texture. Serves 6 1 large cauliflower, cut into florets ½ cup olive oil, divided 3 teaspoons kosher salt, divided 1 yellow onion, diced 6 cups chicken stock or broth, divided 1 pound waxy potatoes, peeled and diced 1 ½ cups Comté, grated ¼ teaspoon nutmeg ½ cup toasted hazelnuts, roughly chopped, optional Heat oven to 450°F. Toss cauliflower florets with ¼ cup olive oil and 2 teaspoons salt in a bowl. Place on a baking sheet lined with parchment paper. Roast for 20 minutes, flipping florets halfway through, until crispy and golden. Meanwhile, add diced onions, ¼ cup olive oil and 1 teaspoon salt to a large pot over medium heat. Sauté until translucent, about 10 minutes. Add 4 cups chicken stock or broth and potatoes. Raise heat to medium high and allow to come to a gentle boil. Boil until potatoes are tender, about 7 minutes. Reduce heat to low. Reserve a cup of cauliflower and add the rest to pot. Stir in grated cheese and nutmeg. Remove soup from heat. Using a stick blender, food processor or blender, blend until smooth. Adjust consistency with additional broth if desired. Top with reserved cauliflower and crushed hazelnuts, and serve warm. Creamy Cauliflower and Comté Soup

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