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Beet Salad

smcki's picture
Beets are a treat any time of year, but especially in winter when other fresh produce is harder to find. Chef Maxwell shares a recipe for a healthy and colorful salad.
Ingredients
  Beets 2 Large, boiled (with greens)
  Onion 1⁄2 Cup (8 tbs), diced
  Salt and pepper 1 Teaspoon (to taste)
For the dressing
  Apple cider vinegar 1⁄4 Cup (4 tbs)
  Garlic 2 Teaspoon, minced
  Dijon mustard 2 Teaspoon
  Mint leaves 2 Teaspoon, minced
  Peanut oil 3 Teaspoon
For garnishing
  Goat cheese 1 Small, sliced
  Walnuts 1⁄4 Teaspoon, crushed
Directions

GETTING READY
1. In a pot of boiling water on heat, chop the leaves of the beets and add them to the pot for blanching for 30 seconds. Once done, immediately remove the leaves and transfer them into a bowl of ice water and set aside.
2. On a chopping board, place the boiled beet and chop it into 1 inch cubes and set aside.

MAKING
3. For the dressing: In a bowl, add and combine the apple cider vinegar, garlic, mint and dijon mustard. Whisk well.
4. Pour in the peanut oil and continue whisking. Once done, divide the dressing into two bowls.
5. Take 1 bowl, add the beets, onions and toss until well coated. Set it aside for 3 minutes.
6. Take the other bowl and add 1 finely chopped blanched beet greens and mix until well combined.

FINALIZING
7. Take a serving plate, place one blanched leaf. Take a biscuit cutter and place it in the center of the leaf. Add about 2 tablespoon of the beet-vinaigrette mixture into the biscuit cutter. Top this with the marinated beet greens dressing. Place one slice of the goat cheese over the beet salad and remove the biscuit cutter.

SERVING
8. Serve this beet salad garnished with some walnuts and extra dressing on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Interest: 
Winter, Healthy
Ingredient: 
Beet
Preparation Time: 
35 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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