Golden Beet and Whipped Goat Cheese Salad with Walnut Mint Pesto.

Golden Beet and Whipped Goat Cheese Salad with Walnut Mint Pesto.


For the beets:

-Three golden beets, stems cut off

-2 tablespoons olive oil

-salt and pepper

For the goat cheese:

-4 ounces goat cheese

-4 tablespoons heavy cream

-1 tablespoons honey

For the Mint Pesto:

-2 cups lightly packed mint leaves

-2 cups lightly packed basil leaves

-1/4 cup chopped walnuts

-1 garlic clove

-1/4 cup extra virgin olive oil

-2 cups baby arugula

-extra walnuts for garnish


Preheat oven to 425.

Coat the beets with olive oil and season with salt and pepper. Place the beets on a baking sheet lined with foil and bake for 45 minutes or until fork tender. Remove and allow to cool to room temperature.

When cool, gently peel off the skins and slice the beets horizontally into 1/2 inch slices. Set aside.

In a medium bowl, beat the goat cheese, cream and honey with a hand mixer fitted with a whisk attachment until light and fluffy. Cover and refrigerate until ready to use.

In the bowl of a food processor or blender, add the mint, basil, walnuts, garlic and olive oil. Process until all the ingredients are finely chopped and well blended. Add more oil if necessary. Transfer to a bowl and set aside.

To assemble, line each plate with arugula and one large beet slice. Spread one heaping tablespoon of the goat cheese over the beet and top with another beet. Repeat until each beet has been assembled and then drizzle with the pesto. Garnish with walnuts and serve immediately.

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