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An amazing flavor combination of sweet and tart pickled beets, tangy goat cheese, creamy dressing and lightly candied nuts. Totally yummy and worth the effort!
Wash the beets and wrap them tightly in aluminum foil to prevent leaks. Bake in a 400 degree F oven for approximately one hour or until the beets can be easily pierced with the tip of a knife. Allow to cool, then peel and slice them into round disks.
Heat the vinegar and sugar together in a pot over medium heat and add the beet slices. Allow to simmer for approximately 5 minutes, then turn off the heat and leave the beets in the liquid for another 10 minutes before removing them and allowing them to cool.
Mix together the goat cheese and chives. If you’re using the low-fat cheese, as I did, it might be a bit dry and crumbly. You can add a tablespoon of low-fat milk to loosen the mixture if needed. When the beets have cooled, spread a little of the herb cheese mixture on a slice of the golden beet, top with the red beet, spread on some more cheese mixture and finish with a slice of golden beet.
To make the candied walnuts, melt the butter and sugar together in a pan over medium heat for 1 to 2 minutes just until the sugar has dissolved. Add the walnuts and stir until fully coated and the liquid in the pan has evaporated. Sprinkle with salt and place on a baking sheet. Roast in a pre-heated 400 degree F oven for about 7 minutes, flip the nuts with a spatula and continue roasting for another 5 to 7 minutes. Remove from the oven and allow to cool.
Make the creamy vinaigrette by whisking together all the dressing ingredients until fully blended and creamy. Dress the salad greens with the dressing and place on individual plates, add a beet napoleon on top of each plate and sprinkle with a few candied nuts.
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