Tuesday, December 11, 2012

Beet & Goat Cheese Salad


  • 3 medium beets, red and golden
  • 1 tablespoon olive oil
  • 10 ounces mixed baby greens
  • 3 ounces goat cheese, crumbled
  • 1 cup walnuts
  • 2 tablespoons raw honey
  • 1 1/2 tablespoons Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil

1.   Preheat oven to 425*F. Lightly scrub the beets; trim the stem and root ends. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour. Unwrap the beets and allow to sit until cool enough to handle. Rub off the skins with a clean paper towel or peel with a paring knife; cut into ½-inch dice. Set aside.
2.   Toast walnuts on a non stick tray for 10 minutes under 400*F, stirring once.
3.   In a small bowl, whisk together the honey, Dijon mustard, balsamic vinegar, salt and pepper. Whisking constantly, slowly add the olive oil in a steady stream. Taste and adjust seasoning if necessary.
4.   Divide the greens onto plates, then sprinkle with beets, walnuts and goat cheese; drizzle with the vinaigrette. Serve immediately.

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