Marinated Beets Recipe
whipped Capriole goat cheese, arugula, 3D Valley Farm honey, pistachio pepper
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Ingredients
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Beets
Whipped Goat Cheese
Salad
Method
Marinating Beets
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly, removing any dirt, and trim the tops and roots.
- 2
Roast the Beets
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes or until tender when pierced with a fork.
- 3
Cool and Peel
Once cooked, remove the beets from the oven and let them cool. When cool enough to handle, peel the skins off using your hands or a paper towel.
- 4
Whipping Goat Cheese
- 5
Prepare the Goat Cheese
In a mixing bowl, combine the Capriole goat cheese, heavy cream, fresh chives, and salt.
- 6
Whip the Cheese
Using a hand mixer or a whisk, whip the mixture until it becomes smooth and creamy. Set aside.
Assembling the Salad
- 7
Prepare the Salad Base
In a large serving bowl, add the arugula as the base of the salad.
- 8
Add Marinated Beets
Top the arugula with the marinated beet wedges.
- 9
Drizzle Honey
Drizzle the 3D Valley Farm honey over the salad.
- 10
Add Whipped Goat Cheese
Spoon dollops of the whipped goat cheese over the top of the salad.
- 11
Finish with Nuts and Seasoning
Sprinkle the chopped pistachio nuts on top and season with black pepper to taste.