Mixed Beet Salad w/ White Balsamic-Blood Orange Vinaigrette, Candied Walnuts, Goat cheese croutons

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  • Mixed Beet Salad w/ White Balsamic-Blood Orange Vinaigrette, Candied Walnuts, Goat cheese croutons

Mixed Beet Salad w/ White Balsamic-Blood Orange Vinaigrette, Candied Walnuts, Goat cheese croutons


Yield 4 / Prep Time 90 min

Ingredients:

3 medium red beets
3 medium golden beets
3 medium striped beets
6 cups arugula
1/4 cup olive oil

Goat Cheese Croutons
8 oz fine herb goat cheese/1 log (or regular goat cheese)
1 cup panko
2 eggs (beaten)
1/4 cup all purpose flour
1 cup vegetable oil

Candied Walnuts
1 1/2 cups raw walnut halves
1/2 cup brown sugar
1/2 tsp kosher salt

Vinaigrette:

2 tbsp white balsamic vinegar
3/4 cup blood orange juice (zest first, approx 3 blood oranges)
2 tsp whole grain mustard
1 tsp chopped shallot
1 tsp honey
1 tsp kosher salt
1/2 tsp fresh ground black pepper


Method:

Pre-heat oven to 375F.

Beets, wash and pat dry the beets. Trim the stems, drizzle with olive oil and individually wrap in foil. Place on a baking sheet and bake for 35-min to an hour or until beets are just barely fork tender. Peel beets once they are cool. Disposable gloves and a spoon can be your best friends! Slice each beet into 6 wedges and set aside.

Vinaigrette, mix all ingredients except the oil with a mixer, hand blender or whisk in a non-reactive bowl. Once ingredients are incorporated slowly drizzle in the oil while mixing.

Candied Walnuts, combine sugar and walnuts and place in a frying pan on medium heat, when the sugar begins to melt stir the walnuts and remove to a baking tray lined with parchment paper, allow to cool before serving.

Croutons, place the flour, panko and egg into separate bowls. Roll the goat cheese into ball shapes the size of large marbles. and place in the flour (shaking off any excess), the egg and then panko and set aside. Heat the oil in a medium skillet just shy of medium heat, allow to pre-heat for 5-7minutes. Test the oil by sprinkling some panko. Fry croutons gently until golden brown, remove to paper towel.

To plate the salad, toss the beets and arugula separately, each with 1/4 cup of the vinaigrette. Gently lay down the arugula in the bowl and layer with equal portions of the beets, walnuts and goat cheese croutons. Drizzle each salad with vinaigrette if desired.