Good 'ol beets. No one likes them. No one likes having to cut them. And unless they're in the form of red velvet cake, no one really likes the taste of them. But I found this salad that balances savory with sweet.
Ingredients
- 2 to 4 beets (depending on how many you actually want in your salad)
- 1/3 cup chopped walnuts
- 3 TBL. agave nectar
- 1/4 c. balsalmic vinegar
- 1/2 c. extra virgin olive oil
- 1/2 c. fresh orange juice
- goat cheese
1. Peel the rough dirty part of the beets off. If you have a potato scrubber, you can use that. Point being, if you don't want to eat it, take it off. Cut the tops and the tail off, and then cut each in half. Boil in water for about 20 minutes, until the beets are soft. Once those are done, drain them and let them cool. Chop into bite size pieces.
2. While the beets are boiling, toast the walnuts in a non-stick pan. Once they're warm, but before they start to burn, add in the nectar and stir until the walnuts are well coated. Once coated, take off the heat to cool. As they cool, the nectar will become hard and you'll have candied walnuts!
3. In a separate bowl, mix the vinegar, oil and orange juice.
4. This is a salad best presented on individual plates, not in a family sized bowl. Layer lettuce, beets, and walnuts. Crumble goat cheese over each serving, and then drizzle on the dressing.
I served my salad with pasta. The sauce is a slightly spicy bolognese mix I got in Italy. The spicy sauce was an interesting companion to the sweet salad dressing. But I got rave reviews on it!
No comments:
Post a Comment