Tuesday, 19 February 2013

Roasted Beet Walnut Goat Cheese Salad Over Mixed Greens With Balsamic Dressing

This salad is a classic. The first time I ever tried something like this was at a restaurant back home called the Atlas, they make the best combinations of ethnic and unique flavours! This salad is the perfect combination of acidity, creamy and sweet :)


- Bed of baby mixed field greens 
- 1 medium beet peeled
- Soft or crumbled goat cheese
- 1/4 cup Walnuts

- 1 TBS balsamic Vinegar
- 2 TBS olive oil
- 1 TSP honey


- Turn oven onto broil
- Line a baking sheet with tin foil 
- Slice beets thinly and place on baking sheet, allowing to broil for about 5 minutes, then flip (keep and eye on them so they don't burn!)
- Prepare dressing while beets are baking, use a whisk adding in vinegar slowly so emulsify 
- Place a large handfull of mixed greens in a bowl and crumble walnuts on top
- Remove beets from oven and top with goat cheese , then return to the oven for an additional minute to melt the cheese slightly
- Place beets on top of mixed greens, top with a bit more crumbled goat cheese if you like
- Finish salad with drizzling balsamic dressing on top!

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