Smoked Beet Salad with Goat Cheese and Balsamic Vinaigrette
Nothing like CANNED BEETS! This is a great dish for the holidays. Lightly smoked, a little sweet, a little salty. This dish touches all of the senses!
Ingredients
| Beets | 8 | |
| Olive oil | 1 Teaspoon | |
| Lemon juice | To Taste | |
| Kosher salt | To Taste | |
| Black pepper | To Taste | |
| Goat cheese | 2 Tablespoon ((as needed)) | |
| Crushed pecans | 2 Tablespoon ((as needed)) | |
| Chopped pancetta | 2 Tablespoon , crisped ((as needed)) | |
| Dried cranberries | 1 Tablespoon ((as needed)) | |
| For dressing | ||
| Extra virgin olive oil | 1/2 Cup (8 tbs) | |
| Dijon mustard | 2 Teaspoon | |
| Honey | 1 Tablespoon | |
| Balsamic | 2 Tablespoon | |
| Salt and pepper | To Taste |
Directions
GETTING READY
1. Preheat smoker to 350 degree F.
MAKING
2. Cut the tops of beet, place on smoker, cover and smoke for about an hour or until tender.
3. Wash the beet leaves, roll and roughly chop them.
For Dressing:
4. In a bowl, whisk together olive oil, Dijon mustard, honey, balsamic, salt, and pepper. Set aside.
5. Remove the beets from heat, wrap with foil and let rest for a couple of minutes. Peel off the skin and chop into pieces.
6. Warm dressing and lightly dress the beets with it. Cover the bowl with foil while you cook the greens.
7. In hot skillet, pour olive oil and add the chopped beet greens. Cook just until wilted. Add lemon juice, salt and pepper. Stir well.
FINALIZING
8. In the middle of a platter, place the beets and surround it with greens. Garnish with goat cheese, crushed pecans, pancetta, and cranberries.
SERVING
9. Drizzle dressing on top and serve immediately!
Recipe Summary
Nutrition Facts
Serving size
Calories 215Calories from Fat 143
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 223 mg9.29%
Total Carbohydrates 15 g5%
Dietary Fiber 3 g12%
Sugars 11 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
