Beet And Leek Salad Recipe

Preparation Steps

1. 1

   Prepare the Beets

   Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for about 45-60 minutes until tender. Let cool, peel, and cut into bite-sized pieces.

2. 2

   Sauté the Leeks

   In a skillet, add olive oil over medium heat. Slice leeks thinly and add to the skillet. Sauté until soft and translucent, about 5-7 minutes. Season with salt and pepper.

3. 3

   Prepare the Parsnip

   Using a vegetable peeler or a mandoline, slice the parsnip into thin strips. You can also julienne them for a different texture.

4. 4

   Make the Rhubarb Vinaigrette

   In a small saucepan, combine chopped rhubarb, honey, olive oil, salt, and thyme. Cook over low heat until rhubarb is soft, about 10 minutes. Blend until smooth and adjust seasoning as necessary.

5. 5

   Assemble the Salad

   In a large bowl, combine roasted beets, sautéed leeks, and raw parsnip. Crumble Green Hill Brie over the top. Drizzle with rhubarb vinaigrette before serving.