Beet salad

Step by Step

Step 1

Cook Beets: Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.

Step 2

Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.

Step 3

Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.

Step 4

Assemble: Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.

Ingredient

Extra virgin olive oil

0.33 cup 0.33 cup
Garlic

1 clove 1 clove
Dijon mustard

2 tablespoons 2 tablespoons
Plain greek yogurt

2 tablespoons 2 tablespoons
Kosher salt

0.25 teaspoon 0.25 teaspoon
Balsamic vinegar

2 tablespoons 2 tablespoons
Beets

4 large 4 large
Mixed greens lettuce or arugula

7 cups 7 cups
Candied walnuts or pecans

1.5 cups 1.5 cups
Fresh goat cheese

5 oz 5 oz
Chives

0.25 cup 0.25 cup
Honey or maple syrup

1 tablespoon 1 tablespoon

Beet salad

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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