With the turning of the leaves comes fall harvest, full of colourful vegetables and rich earthy flavours so perfect time for our Beet Salad. Paired with chevre and hazelnuts, this tasty beet salad is a colourful and delicious addition to any meal. Gluten-free and vegetarian
Recipe
(serves 4)
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INGREDIENTS
- 1 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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