Baby Beet Salad Recipe
Poached pear, maple-sage vinaigrette, herbed whipped goat cheese, candied pistachio
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Ingredients
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Salad Ingredients
Herbed Whipped Goat Cheese
Maple-Sage Vinaigrette
Method
Poached Pear
- 1
Prepare the Poached Pear
In a saucepan, bring water to a simmer. Add the pear, ensuring it is fully submerged. Simmer for about 15-20 minutes until tender. Remove from heat and let it cool before slicing.
Baby Beets
- 2
Herbed Whipped Goat Cheese
- 3
Make the Whipped Goat Cheese
In a mixing bowl, combine goat cheese and cream cheese. Beat with a hand mixer until smooth. Fold in the fresh herbs, salt, and black pepper until well combined. Set aside.
Maple-Sage Vinaigrette
- 4
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, and chopped sage. Season with salt and black pepper to taste. Adjust sweetness and seasoning as preferred.
Assembly
- 5
Assemble the Salad
On a serving plate, arrange the beet wedges, slices of poached pear, and dollops of herbed whipped goat cheese. Drizzle with maple-sage vinaigrette and sprinkle candied pistachios on top. Serve immediately.
