Beet & Goat Cheese Salad with Maple Walnuts
Author: 
Recipe type: Starter / Salad
Serves: 4 starter plates
 
Ingredients
For the Salad
  • 6 Medium Beets
  • 20 grams Coriander, Chopped
  • 70 grams Chevre Buchon Goat Cheese
  • ½ cup Walnuts
  • 1 Tbsp Real Maple Syrup
For the Vinaigrette
  • 2 Tbsp Balsamic Vinegar
  • 2.5 Tbsp fine Olive Oil
  • 1 Tsp Dijon Mustard
  • 1 Tsp Date Honey (or sub for normal honey)
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 200 C
  2. Cover each beet, skin on, with foil and place in the oven for 30-40 minutes, until soft and easily punctured with a fork. Set aside and let cool
  3. Meanwhile, roast the walnuts in a wide pan on medium heat for 5-7 minutes, moving them around frequently to prevent burning
  4. Add maple syrup and stir to cover the walnuts. Keep moving them around the pan while they caramelize, 2-3 minutes. Keep a close eye to prevent the sugars from burning. Let cool completely and store in a airtight container
  5. When the beets are cool to the touch, peel the skins off with your fingers or using a peeler.
  6. Cut beets in small, even cubes and place in a bowl
  7. Chop Coriander and add to the bowl
  8. In a small bow mix the vinaigrette: balsamic vinegar, olive oil, mustard, date honey, salt and pepper.
  9. Add to the beet and coriander and mix well. Chill for atleast 1 hour. Keeps for 2 days.
  10. When serving, spoon the salad to the middle of a plate and garnish with hand ripped pieces of goat cheese and walnuts (or just mix them in the salad and serve)
Recipe by at https://www.kerenruben.com/salads/beet-goat-cheese-salad-with-maple-walnuts/%20