Golden Beet Salad Recipe
Fennel Goat Cheese Compote | Pumpkin Seeds | Smoked Gouda | Caraway Vinaigrette | Arugula
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast for 45-60 minutes, or until tender. Allow to cool, then peel and slice into wedges.
- 2
Make the Fennel Goat Cheese Compote
Finely slice the fennel bulb and sauté in a pan over medium heat until soft, about 5-7 minutes. Crumble in the goat cheese and stir until melted and combined. Set aside to cool.
- 3
Prepare the Caraway Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of caraway seeds, salt, and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the arugula, roasted beet wedges, fennel goat cheese compote, and pumpkin seeds. Drizzle with caraway vinaigrette and gently toss to combine.
- 5
Serve
Divide the salad among plates and top with shaved smoked gouda. Enjoy!
