Pigeon, Roast Beet & Goats Cheese Salad

Digging through my freezer yesterday, I was lucky enough to discover a tightly wrapped portion of pigeon breasts.  Shot by my husband the three deep red little morsels just begged to be seared with some butter and balsamic vinegar left pink in some sort of delicate salad.

I decided to to roast some fresh beetroot over some lemon pepper and sea salt, and serve with an ashed goats cheese, ripe and summery.

Pungent white cheese, earthy sweet beets snuggling next to the moist pink pigeon made the ultimate menage

Pigeon, Roast Beet & Goats Cheese Salad

Serves 2

Preparation Time - 10m
Cooking Time - 10m
Beverage Suggestion -  Pinot Noir

Ingredients

2x Beetroots, sliced in half
3x Pigeon Breasts
2 tbsp Purple Radish Sprouts (Optional)
2 tsp Balsamic Vinegar
2 tsp Cassis Vinegarette
2 tsp Extra Virgin Olive OIl
Cracked Black Pepper & Sea Salt to season & Serve
1 tbsp Unsalted Butter
75g or 1/3 Cup Goats Cheese, sliced
1 tbsp Lemon Pepper
3 sprigs of Lemon Thyme
2 tbsp Toasted Walnuts, chopped

Directions

1. Roast the Beetroot on a bed of lemon pepper & salt, with a sprig of thyme at Gas Mark 5/375f/190c for around 30m until tender
2. Remove covering of salt, pepper, and herb and peel, then cut in half
3.  Season the pigeon and sear in a hot pan in half of the butter & the remaining thyme for 2m each side
4. Splash in 1 tbsp of the balsamic, and sizzle
5. Remove the breasts to rest
6. Add the beets to the pan, splash in the remaining balsamic and warm through
7. Slice the pigeon, arrange on the plate with the beets and cheese
8. Drizzle the cassis  vinaigrette and some olive oil on each plate
9. Scatter the walnuts and sprouts on top to serve

Comments

[Kathryn]

That looks SO good- I'm obsessed with goat cheese! You should try this recipe- it's a warm goat cheese salad and it's to die for!
http://www.recipe4living.com/recipes/classic_warm_goat_cheese_salad.htm

[Cook Your Life]

Hey Kathryn, thank you for your comment. I love the idea of the crouton stlye Goat cheese in your recipe! I think I'll give that a try, as mixing the two recipes together would work really well and give some great textures.

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