Heirloom Rainbow Beet Recipe
honey whipped goat cheese / candied walnut / basil walnut oil
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Ingredients
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Heirloom Rainbow Beet Salad
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Allow to cool, then peel and slice into wedges.
- 2
Make Honey Whipped Goat Cheese
In a mixing bowl, combine goat cheese and honey. Whip with a hand mixer until smooth and creamy. Set aside.
- 3
Candied Walnuts
In a skillet over medium heat, combine walnuts and brown sugar. Stir frequently until the sugar melts and coats the walnuts. Remove from heat and let cool on parchment paper.
- 4
Basil Walnut Oil
In a blender, combine fresh basil and walnut oil. Blend until smooth. Season with salt and pepper to taste.
- 5
Assemble the Salad
On a serving plate, layer the roasted beet wedges. Add dollops of honey whipped goat cheese, sprinkle with candied walnuts, and drizzle with basil walnut oil.
