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How to Make the Best Beet with Goat Cheese and Walnut Salad
Just a few ingredients to make a gourmet salad that would go rather well with a great steak and some fabulous Uruguayan tannat, the red wine of Uruguay. You can substitute the beet leaves with spinach if preferred.
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| Servings | Prep Time |
| 4people | 30minutes |
| Passive Time |
| 15minutes |
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Ingredients
- 1bunch beets (beetroots)including leaves, substitute the leaves with spinach leaves
- 3ozs walnutslightly crushed
- 1tbsp olive oil
- 3 1/2ozs goat’s cheesecrumbled
- vinaigrette dressingoptional
Instructions
- Cut the beets from the stem. Bring a pot of water to the boil and place beets in the pot to simmer for 30 minutes, longer if the beets are large, or until cooked. Place beets in a bowl of cool water. After 15 minutes peel beets, cut into chunks and put aside.
- Meanwhile, remove the stems from the beet leaves. Discard the stems. Rinse the beet leaves well. Dry the leaves in a clean tea towel. Heat the olive oil in a pan over medium heat and saute beet leaves for 1 to 2 minutes or until the leaves start to wilt. Reserve.
- Meanwhile place the walnuts in a pan and dry roast over a medium heat for about 5 minutes, stirring constantly. Reserve.
- Assemble the salad by combining the beets, beet leaves, walnuts and crumbled goat’s cheese. You can optionally add a good quality vinaigrette dressing
Recipe Notes
https://compassandfork.com/recipe/make-best-beet-with-goat-cheese-and-walnut-salad/
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https://compassandfork.com/recipe/make-best-beet-with-goat-cheese-and-walnut-salad/ |