Beet Salad
Beet Salad– Sweet, savory, and delicious! Need I say more!!
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Beet Salad Recipe:
Beet salad is one of my favorite things to eat. It’s sweet and savory, creamy from the goat cheese, refreshing from the mint, and tart from the balsamic glaze. It’s the perfect bite no matter what the occasion. The only negatives to making a beet salad are: 1) beets take a long time to cook and 2) your hands turn red. But don’t worry we have a solution for that.
How long do beets take to get tender?
The longest part of the whole process! Beets can take anywhere from 30 minutes for a small beet, 60 minutes for a medium sized beet, and 1 hr and 30 minutes for a large beet to cook. You will know your beet is tender and ready when the tip of a knife can easily slide into it.
How do I get the red stains off my hands?
A lemon is your best friend here. Simply cut a lemon in half, and using the inside of the lemon, rub the juice all over your hands. The acid from the lemon will take the stains off
What if I don’t have shallots?
No worries at all. Replace the shallot with red onion and follow the same water submersion process in the recipe to mellow out the onion flavor.
Presentation
Presentation decision you need to make: Plating this beet salad can happen 1 of 2 ways. The first is to build this beet salad on a large platter and layer the ingredients and leave them to serve. This way makes for a very pretty presentation. The second way is to mix all the ingredients together in a bowl and serve. This method takes away pretty presentation. However, when everything is mixed together it creates a whole new depth of flavor. The choice is yours to make for how you want to serve it.
Storing your Beet Salad:
If there are leftovers simply place them in an air tight container and place it in the refrigerator for up to 3 or 4 days.
Ingredients for Beet Salad:
This is everything you will need to make this beet salad. Beets, ice water bath, a lemon for your hands, shallot, plain goat cheese, cranberry crusted goat cheese, salt, pepper, crasins, fresh mint, walnut halves, olive oil, and balsamic glaze.
How to Make Beet Salad:
- Peel, wash and clean all your beets. Boil beets until tender.
- Slice beets into 1/4 inch thick pieces and arrange on a platter.
- Add shallots, goat cheeses, salt, pepper, crasins, fresh chopped mint, walnuts, olive oil, and balsamic glaze.
Like Salads? Try our Other Popular Salad Recipes:
Roasted Chicken Fruit & Nut Salad – Roasted Chicken, Fruit & Nut Salad with White Balsamic Dressing has all the salty, sweet, and tart flavor profiles that make for a robust tasty salad. Fresh simple ingredients come together to create this mouth-watering salad. This salad is so easy and quick to make that it’s the perfect option for a flavorful healthy weeknight meal.
Beet Salad
Ingredients
- 4 medium to large beets
- Ice Water Bath
- 1 lemon (not for recipe but for your hands)
- 1 shallot (sliced)
- cold water bath
- 4 ounce log of plain goat cheese
- 4 ounce log of cranberry covered goat cheese
- Salt and Pepper to taste
- ½ cup crasins
- 3 tablespoons fresh mint leaves (washed and dried and then roughly chopped)
- 2 cups walnut halves
- ¼ cup olive oil
- ¼ cup Roland Balsamic Glaze
Instructions
- Peel and wash your beets.
- Place beets in a pot and fill with cold water until they are fully covered by the water. Add 1 tablespoon of salt to that water.
- At this point, your hands will be stained red. Cut the lemon in half and using 1/2 of the lemon, rub the juice onto your hands to remove the beet stains.
- On a medium heat burner, let beets boil and cook until they are tender. At least 60 minutes. Then check by seeing if the tip of a knife will slide into the beet. If it does, the beets are ready. If it doesn't, keep cooking.
- Once the beets are tender, drain the water from the beets using a colander. Then place the beets in an ice and cold water bath to cool.
- While you are waiting for the beets to cool, slice the shallot. And place in a cold water bath. This will remove some of the strong onion flavor and give the shallot a more mellow onion flavor for the salad.
- Once the beets are cooled, using a knife make 1/4 inch thick beet slices and arrange the slices on a platter. If your hands stain red again, use the other half of the lemon to get the stains off.
- Next, slice the cranberry goat cheese log into smaller pieces. Sprinkle the cranberry goat cheese so that some is covering all the beet slices on the platter. Next, slice the plain goat cheese and sprinkle so that some of the plain goat cheese is covering all the beet slices on the platter.
- Drain the water from your shallots. Then give them a quick paper towel pat to dry them a little bit. And sprinkle them over the platter of beets.
- Sprinkle a small amount of salt and pepper over the platter of beets.
- Sprinkle the crasins over the platter so that they are covering all the beet slices.
- Roughly chop your fresh mint leaves and sprinkle so that some of the mint is covering all the beet slices on the platter.
- Sprinkle the walnuts over the platter so that they are covering all the beet slices.
- Drizzle olive oil over the top of the beet platter.
- In an angled pattern, drizzle the balsamic glaze over the beet platter.
