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Recipe Detail Page
Roasted Golden Beet Salad with Goat Cheese
Autumn 2009
Bunches of small beets are a riot of colours in Fall. You can find orange, red or candy striped, which all look wonderful in this substantial salad. Use the larger ones only if small are not available.
Serves 4
2 lbs (1 kg) beets, preferably golden or mixed colour (4 large or 8 small)
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) water
Dressing
2 tbsp (25 mL) sherry vinegar
1 tbsp (15 mL) walnut oil
2 tbsp (25 mL) extra virgin olive oil
Salt and freshly ground pepper
Garnishes
⅓ cup (75 mL) chopped shallots
3 tbsp (45 mL) chopped mint
½ cup (125 mL) walnut pieces
4 oz (125 g) goat cheese
2 cups (500 mL) baby arugula
2 tbsp (25 mL) chive oil (or other fresh herb oil), see TIP
TIP
To make chive oil combine ½ cup (125 mL) chives with ½ cup (125 mL) oil and 2 tbsp (25 mL) chopped green onion tops. Bring to simmer on stove. Let sit for 2 hours, then strain. The oil should be a bright green colour.
1. Preheat oven to 400°F (200°C).
2. Place beets in a baking dish with olive oil and water. Cover tightly and bake for 40 minutes to 1 hour, depending on size. Beets should be crisp-tender, not soft. Slip skins off beets and coarsely grate. If using a mixture of beets, keep colours separate.
3. Combine sherry vinegar, walnut oil and olive oil and season with salt and pepper. Drizzle dressing over beets and toss to combine.Stir in shallots, mint and walnut pieces and sprinkle with goat cheese.
4. Combine beet mixture (if using) just before serving. Divide arugula between 4 salad plates, top each with a pile of beet salad and dot chive oil around the plates.
TIP To make chive oil combine ½ cup (125 mL) chives with ½ cup (125 mL) oil and 2 tbsp (25 mL) chopped green onion tops. Bring to simmer on stove. Let sit for 2 hours, then strain. The oil should be a bright green colour.
Serves 4
