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Roasted Golden Beet Salad With Baby Watercress, Endives, Goat Cheese And Walnuts

vbauquetfarre's picture
These golden beets have a fabulous and delicate flavor. Once roasted they become irresistible! Here, Viviane shows you how to make a beautiful, composed salad with them.
Ingredients
  Ground black pepper To Taste
  Watercress leaves/Baby arugula 1 Bunch (100 gm), rinsed (organic, hydroponic watercress)
  Fresh goat cheese 4 Ounce, crumbled
  Fresh chives 4 Small
For the roasted beets
  Golden beets 6 Small, slice
  Olive oil 3 Tablespoon
  Sherry vinegar 2 Tablespoon
  Sea salt 1⁄4 Teaspoon
For the roasted nuts
  Walnuts 1⁄3 Cup (5.33 tbs)
  Walnut oil/Olive oil 1 Teaspoon
  Sea salt 1 Pinch
For the dressing
  Shallots 1 Small, finely chopped
  Sherry vinegar 1 Tablespoon
  Extra virgin olive oil 3 1⁄2 Tablespoon
  Sea salt 1⁄8 Teaspoon
Directions

GETTING READY
1. Cut the top of the beet and peel, cut the beet in half and then quarter, then each quarter into three slices, reserving the tip.
2. Finely chop shallots, rinse the watercress leaves in water and spin dry them in a salad spinner, set aside.
3. Preheat the oven to 475 degree F.

MAKING
4. Place the beets in a roasting pan and drizzle olive oil, vinegar, salt and pepper, toss well and cover it with a foil. Roast for 25 minute.
5. In a bowl whisk the shallots with vinegar, oil, salt and pepper to taste until well blended. Set aside.
6. In a small bowl combine walnuts, walnut oil, salt and freshly ground black pepper to taste. Toss well.
7. Heat a small heavy-bottomed skillet to medium-high heat, add te walnut mixture and toss well sauté it for 3-4 minutes or until the nuts are golden brown, stir constantly.
8. Once done transfer in a bowl and set aside.
9. After 25 minutes, remove the foil toss the beet and return it back to the oven and cook for additional 10 minutes, uncovered.
10. Once the beet is done remove and transfer in a bowl.

FINALIZING
11. Place a small mound of watercress in the center of the plate, top it with few slices of the roasted beets.
12. Crumble little goat cheese, drizzle some vinaigrette, top it with walnuts and sprinkle coarse black pepper, garnish with chives leaves.

SERVING
13. Serve the roasted beet salad along with a glass of fine wine.

Things You Will Need
Roasting pan
Foil
Salad spinner
Bowls
Skillet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Roasted
Dish: 
Salad
Restriction: 
High Fiber, Low Cholesterol
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
105 Minutes
Servings: 
4

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