Print Recipe
10/31
2011
Beet and Goat Cheese Salad with Walnut Vinaigrette

Beet & Goat Cheese Salad with Walnut Vinaigrette

Beets are one of my favorite root vegetables because of their sweet, earthy flavor and bright colors. Mixing red and golden beets together is an easy way to make a pretty dish and beets have potassium, vitamins A and C, and iron so they’re good for you too. This recipe is great for lunch or dinner and is perfect for entertaining because it can be made in advance, and it can be served at room temperature. I use my favorite local goat cheese from Bodega Artisan Cheese in this salad but any good goat cheese will do.

Active Time: 30 minutes
Total Time: 1½ hours
Serves 6

Ingredients

Beet Salad

¾ lb baby red beets, without greens
¾ lb baby golden beets, without greens
½ cup olive oil
Kosher salt
¾ cup walnut halves, toasted
½ cup crumbled fresh goat cheese
Thyme sprigs
Edible flowers – I use marigolds in the fall

Walnut Vinaigrette

1 garlic clove, grated or minced
1 tablespoon shallot, finely diced
1 tablespoon whole grain mustard
1 teaspoon Dijon mustard
¼ cup white wine vinegar
1 tablespoon honey
1 teaspoon fresh thyme leaves, roughly chopped
½ teaspoon kosher salt
½ teaspoon pepper
½ cup walnut oil – I like Glashoff Farms Roasted Walnut Oil

Preparation

Beets

Preheat the oven to 425° F.
Cut the tops and bottoms off of the beets and rinse well – don’t dry them, the water will help to steam the beets when they roast. Place the red beets on a large piece of tinfoil and drizzle with ¼ cup olive oil and a generous pinch of salt and tightly wrap into a package. Place the foil package on a baking sheet and repeat with golden beets, adding them to the same baking sheet. Roast the beets in the oven for 45 minutes to 1 hour or until a knife easily slides in and out. Let the beets cool to room temperature and then peel and cut into halves or quarters. Place the red and golden beets in separate bowls or the colors will bleed.

Vinaigrette

Whisk all ingredients except the walnut oil together in a small bowl. Slowly add the oil in a steady stream while consistently whisking – this will help to emulsify the dressing. Let the dressing sit at room temperature until the beets are ready.

To Serve

Dress each bowl of beets with half of the dressing and a pinch of salt. Spoon the beets onto a serving platter in layers, alternating colors until the bowls are empty. Sprinkle the goat cheese and walnuts over the salad and top with a few fresh thyme sprigs and edible flowers. Serve at room temperature.


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The City Kitchen
  • The City Kitchen is a way for me to share ideas, recipes and techniques from our kitchen in the city by the bay. My cooking highlights local ingredients with accents from San Francisco’s international neighborhoods. Enjoy!
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