Beet lovers will enjoy the earthiness and tang of this textural salad. The combination of beets and goat cheese appeared in the San Francisco Bay area in the early 1980s and traveled down the west coast to Los Angeles. Chef Wolfgang Puck of influential restaurant Spago credits the arrival of multi-colored and baby beets for inspiring his beet and goat cheese napoleon, a colorful, stacked arrangement that helped define California cuisine. Beet-and-cheese salads are now found in restaurants throughout America and are one of the most popular salads at Cheesecake Factory chain of restaurants. Beets can be steamed or roasted, and their variety of colors add interest to this year-round delicious salad.
Recipe Servings: 6
Ingredients
- 4 medium beets, scrubbed, trimmed, and cut in half
- ⅓ cup chopped walnuts
- 3 Tbsp maple syrup
- 1 package (10 oz) mixed baby salad greens
- ½ cup frozen orange juice concentrate
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 oz goat cheese
Directions
- Place beets in a saucepan and cover with water, bringing to a boil.
- Cook 20–30 minutes until tender.
- Drain and cool. Cut into cubes.
- While beets are cooking, place walnuts in a pan on medium-low heat and toast until warm.
- Stir in maple syrup and cook until evenly coated.
- Remove from heat and let cool.
- In a small bowl, whisk together orange juice concentrate, balsamic vinegar, and olive oil.
- Place a large helping of salad greens on four plates, and evenly divide walnuts and beets over greens.
- Top with dabs of goat cheese and drizzle with dressing.
- Serve.
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