A FARM TO TABLE BEET SALAD WITH GOAT CHEESE & WALNUTS
 
 
Roasted beets taste delicious dressed in lemon juice and olive oil and topped with tangy walnut encrusted goat cheese. And it looks beautiful too. Serve this salad at your next dinner party and really impress your guests.
Author:
Recipe type: Salad
Ingredients
  • 4 Fresh Beets, Trimmed and Thoroughly Washed
  • ½ Cup Extra Virgin Olive Oil Plus Extra to Coat Beets Before Roasting
  • Kosher Salt & Fresh Ground Pepper
  • ¼ Cup Fresh Lemon Juice
  • 8 One Inch Slices of Soft Goat Cheese
  • ⅓ Cup Diced Walnuts
  • 8 Large Leaves Butter Lettuce
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a low-sided baking sheet with parchment paper.
  3. Place beets on the prepared baking sheets and coat with extra virgin olive oil.
  4. Sprinkle beets with Kosher salt and freshly ground pepper.
  5. Bake for 1 hour until fork tender.
  6. Remove beets from oven and cool enough to handle.
  7. Using your fingers, peel the beets.
  8. Cut beets into 1 inch cubes and place in a medium sized bowl.
  9. Add lemon juice, ½ cup extra virgin olive oil and salt & pepper to taste to a mason jar.
  10. Shake the jar to emulsify the dressing.
  11. Pour dressing over beets and mix to combine.
  12. Cover the bowl of beets with plastic wrap and refrigerate for up to 2 days.
  13. Line a wide mouthed glass with 1 large leaf of butter lettuce.
  14. Spoon in beets, adding a little of the dressing too.
  15. Roll slices of goat cheese in diced walnuts and place on top of beets.
  16. ENJOY!
Notes
The beets may be made up to 2 days in advance. Mix them in the dressing and allow them to marinate in a covered container in the refrigerator until ready to serve.
Recipe by After Orange County at http://afterorangecounty.com/2014/05/30/a-farm-to-table-beet-salad-with-goat-cheese-and-walnuts/