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.