Beet Salad With Goat Cheese And Walnuts |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 2 |
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A delicious and nutritious blend of ingredients for an exotic palate. Ingredients:
1.5 lbs. beets, skins trimmed, chopped into chunks |
3 t olive oil |
1/4 c. coarsely chopped walnuts |
1 c. goat cheese |
kosher salt and black pepper |
3/4 lb belgian endive, split and cut crosswise into 3/4-inch pieces |
2 cups arugula or chopped spinach |
Directions:
1. Spread out beets on large piece of parchment-lined foil in a casserole dish. Rub with olive oil. Fold up sides and seal. Cover with lid. Bake at 400F for 90 minutes.
2. Let cool completely. Remove skins. Meanwhile, toast walnuts. In a bowl, combine goat cheese and walnut oil, whipping vigorously into a mousse. Season. Add endive, arugula, walnuts to beets. Divide among salad plates or bowls and serve.
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