I know that you think beets may not be your favorite, but…these are garden fresh beets, roasted, sweet and earthy, then tossed with an exquisite dressing and served with warm, panko encrusted goat cheese and toasted walnuts! It really is a flavor explosion! If any beet recipe will convert you, this is it!
Ingredients:
Makes 2 entree salads or 4 side salads
- 3 medium or 4 small fresh beets
- 3-4 tsp of olive oil
- 3 oz of baby spring mix lettuce
- 3/4 cup of chopped cucumber
- 4 green onions, white and pale green parts, chopped
- 1/3 cup of toasted walnuts
- 4 Tbs of Balsamic vinegar
- 1 Tbs of honey
- 1 Tbs of chopped shallot
- 1 tsp of Dijon mustard
- 1 heaping tsp of fresh Tarragon, chopped
- 1 tsp of kosher salt
- 1/2 tsp of freshly ground black pepper
- 1/2 cup of extra virgin olive oil
Directions:
Preheat oven to 375°
Cut the greens off of the beets, close to the stem, wash and dry them. Place each beet in the middle of a square piece of foil and drizzle with a little olive oil, coating the entire beet.
Fold the sides up around the beet and seal. Place on a foil lined baking sheet. Bake for 50 – 60 minutes or until tender, test with a skewer or a paring knife, unwrap the packages and let cool just enough to handle.
While the beets are cooling, make the dressing: I always use a jar with a lid, just add in the balsamic vinegar, honey, shallot, mustard, tarragon and the salt & pepper. Put the lid on and shake, then add in the olive oil and shake again.
Remove the beets from the foil and place on a cutting board covered with parchment. (so it doesn’t stain) Cut the beets in thick slices and then cut the slices in fourths or in bite sized pieces, place in a bowl and pour in enough dressing to coat all of the beets, let them sit for 20 minutes or so to absorb the dressing.
Next place the panko in a small bowl and cut your goat cheese into 4 equal rounds. Coat the cheese with the panko, pressing it in with your fingers and place on a small baking sheet or if you do this early in the day, refrigerate until ready to bake.
Bake the goat cheese for 4 minutes at 375°. Then I usually pop mine under the broiler for a minute or two for more color.
Time to assemble the salad, place the greens, cucumber and onion in a large bowl, pour in the remaining dressing and toss.
Arrange the greens on your salad plates and arrange the beets on top, then sprinkle on the walnuts and place the warm goat cheese on the top! Serve with some crusty bread! I know you’ll adore this!
Note to cooks: To toast the walnuts, just place then in a dry skillet over medium heat and cook for about 5-6 minutes, stir frequently.
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