UnBEETable recipe!

October 24, 2018

beet salad by chef's satchel

This roasted beet salad with apple, herbed goat cheese, and fresh basil is sure to make your taste buds go 'wow!!' 

Ingredients - 

Beets - 4 to 5 pcs 

Oil - 1 tablespoon

Goat cheese - 4 oz 

Mixed dried herbs - 1 teaspoon

Fresh basil - 6 to 8 leaves 

Almonds - 5 pcs 

Walnuts - 5 pcs 

Pistachios - 5 pcs 

Apple - 1/2 

For the vinaigrette 

Honey - 2 tablespoons 

Dijon mustard - 1 tablespoon 

Red wine vinegar - 2 tablespoons 

Salt - 1/2 teaspoon 

Ground pepper - 1/4 teaspoon 

Process - 

1) For the beets - Preheat oven to 425°F. Clean the beets with water, cut off the stems. Place beets in a large piece of foil, drizzle with oil and season with salt and pepper. Wrap them up and roast them in the oven for at least 60 minutes. Use a knife to test. If the knife pierces through the beet without any effort, the beets are ready. Unwrap the beets and let them cool off. Once they are cool, use a paring knife and peel it. Cut into wedges or however you like. 

roasted beet salad by chef's satchel

 

roasted beet salad

 

roasted beet salad by chef's satchel


2) For the goat cheese - Whip the goat cheese with the dried herbs and set aside.
3) Cut pieces of the apple and set aside.
4) Finely chop the almonds, pistachios, and walnuts.
5) For the dressing - In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, salt, and pepper. Whisk constantly while slowly adding oil. Taste for seasoning. Toss the beet pieces in some dressing.
6) For the plating - arrange the beets as per your liking. Arrange 4 to 5 thin slices of apples with the beets. Form 2 quenelles of goat cheese leaning against the beets.
7) Sprinkle the chopped nuts across or on the beets. Finish with arranging the basil leaves on the beets.
8) Enjoy!!

roasted beet salad by chef's satchel

 





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