A healthy fall-harvest beet salad, colourful and rich with personality. If you are planning a multi course meal to impress, try pairing with Flower Pea Soup.
Recipe
(Serves 4)
Beet Salad With Beet Greens, Toasted Hazelnuts and Chèvre
INGREDIENTS
- bunch of baby red beets with greens
- 1 bunch of baby candy cane beets with greens
- 1/2 cup (125ml) toasted hazelnuts with skins removed and coarsely chopped
- 2 x 2oz (28g) small fresh chèvre (goat cheese) such as Crottin de Chavignol, cut in half horizontally
- 3 tbsp (45ml) pumpkin or hazelnut oil
- 1 tbsp (15ml) red wine sea salt and fresh black pepper
- red currents (optional)
INSTRUCTIONS
- Cut the beets off the greens close to the beet. Clean and trim the greens well.
- In a medium pot, bring beets to a boil in well salted water, then turn down to a simmer.
- Cook beets for 30-40 min or until beets are tender.
- Drain beets, and soak in cold water before removing the beet skins. The skins should just slide off. Set aside.
- Quickly blanche the beet greens in well salted water, approximately 1 min, and plunge into cold water.
- Drain and blot the greens dry.
- Set aside.
- Cut the red beets in half vertically, and slice the candy cane beets into thick horizontal slices.
- Preheat broiler, place the 4 cheese pieces on a non stick baking tray.
- Drizzle the chèvre with a 1/4 tsp (2ml) pumpkin or hazelnut oil and season with pepper.
- Broil for 3-4 min or until cheese is bubbling and golden brown. Let cool until they aren’t fragile to move.
- Arrange the beet greens, beets and chèvre on a serving dish.
- Sprinkle with the chopped hazelnuts, and garnish with red currents if you like them.
- Whisk the oil and vinegar together and drizzle over salad.
- Season salad well with salt and pepper.
- Serve immediately.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.
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