Beet goat cheese and walnut salad

Prep time: 20 minutes

Yield: 4 portions

Cook time: 45 minutes
Refrigerate: 20 minutes
INGREDIENTS

Salad

  • 4 beets
  • 1/2 cup walnuts
  • 140 g goat cheese
  • 1 small glove garlic, minced
  •  Pinch of sea salt
  • Arugula

Vinaigrette

  • 1 lemon, juice 
  • 7 tablespoons olive oil
  • Large pinch sea salt
  • 1 teaspoon honey
  • 1/4 teaspoon marjoram
  • Fresh ground black pepper, to taste
TIPS and thoughts
  • Good recipe to make it in advance or in steps.
  • You can replace walnuts with pecans and arugula with baby spinach.
  • For a finer garlic texture, use a microplane to grate it.
STEPS

Beets

  1. Preheat oven to 400° F.
  2. Roast beets until tender.
    • Takes about 45 minutes, longer for larger beets.
  3. Take beets out of oven and allow to cool. 
  4. Peel beets and thinly slice them.
  5. Set aside.

Goat and walnut spread

  1. Take goat cheese out of the refrigerator to temperate.
  2. Place walnuts to roast in oven while roasting beets.
    • Takes about 5 minutes.
    • Keep an eye on your nuts so they don’t burn.
  3. Finely chop nuts or use a food processor to speed up the process.
  4. In a bowl, combine nuts, goat cheese, minced garlic and salt.
  5. Set aside.

Vinaigrette

  1. Juice lemon 
  2. Combine all ingredients in a jar with lid:
    • lemon juice 
    • olive oil
    • sea salt
    • honey
    • marjoram
    • black pepper 

Assembly

  1. Line 4 ramekins with plastic wrap.
    • Makes it easier to unmold.
  2. Place one layer of beet slices at the bottom of each ramekin.
  3. Divide cheese spread in the 4 ramekins to cover beets.
  4. Add new layer of beets to cover cheese spread.
  5. Refrigerate for at least 20 minutes.
  6. Make a bed of arugula on 4 plates.
  7. Unmold beets and place atop arugula.
  8. Serve with vinaigrette.
  9. Optional: decorate with micro greens and walnut.