Heirloom Beet & Goat Cheese Salad Recipe

Name: Haven Riverfront Restaurant and Bars HEIRLOOM BEET & GOAT CHEESE SALAD Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups baby arugula; 3 medium heirloom beets (mixed colors), cooked and sliced; 1 cup fresh strawberries, hulled and quartered; 1 large ripe peach, sliced; 1 cup walnuts, toasted and roughly chopped; 0.25 cup red onion, thinly sliced; 2 tablespoons fresh mint leaves, chiffonade; 4 ounces goat cheese, crumbled; 0.75 cup cottage cheese (small-curd), chilled; 0 to taste flaky sea salt; 0 to taste freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons white balsamic vinegar; 1 teaspoon honey; 0.5 teaspoon Dijon mustard; 1 teaspoon lemon juice, fresh; 0 to taste salt; 0 to taste black pepper

Inspired by Haven Riverfront Restaurant and Bar

Time45m

Serves4

baby arugula, strawberry, walnuts, red onion, peach, mint, cottage cheese

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Ingredients

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Salad

5 cups baby arugula

3 medium heirloom beets (mixed colors), cooked and sliced

1 cup fresh strawberries, hulled and quartered

1 large ripe peach, sliced

1 cup walnuts, toasted and roughly chopped

1/4 cup Red onion, thinly sliced

2 tablespoons fresh mint leaves, chiffonade

4 ounces Goat cheese, crumbled

3/4 cup cottage cheese (small-curd), chilled

0 to taste flaky sea salt

0 to taste freshly ground black pepper

Dressing

3 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 teaspoon Honey

1/2 teaspoon Dijon mustard

1 teaspoon lemon juice, fresh

0 to taste Celtic sea salt

0 to taste black pepper

Method

Salad

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and slightly darker, about 4–6 minutes. Transfer to a plate to cool.

Prepare beets

If beets are not already cooked: trim tops and scrub. Place in a medium saucepan, cover with water, bring to a boil, then simmer until tender when pierced with a knife, 30–45 minutes depending on size. Drain, cool slightly, slip off skins with a paper towel, and slice into 1/4-inch rounds or wedges. If using pre-cooked beets, slice them directly.

Slice fruit and onion

Hull and quarter strawberries. Slice the peach into thin wedges. Thinly slice the red onion and place in cold water for 5 minutes to soften bite, then drain and pat dry.

Assemble salad

In a large bowl, add the baby arugula. Top with sliced beets, strawberries, peach slices, drained red onion, and toasted walnuts. Dot the salad with crumbled goat cheese and spoon small dollops of cottage cheese evenly around the salad. Sprinkle the chiffonaded mint leaves over the top. Lightly season with flaky sea salt and freshly ground black pepper.

Dressing

Make dressing: In a small bowl or jar, combine the white balsamic vinegar, lemon juice, honey, and Dijon mustard. Whisk or shake until combined. Slowly stream in the extra-virgin olive oil while whisking until emulsified. Season to taste with salt and black pepper.

Dress and finish: Drizzle about half of the dressing over the assembled salad and gently toss or lightly lift and turn components with two spoons to coat, taking care not to break the beets or fruit. Taste and add more dressing if desired. Finish with an extra sprinkle of toasted walnuts, a few more crumbles of goat cheese, and a final crack of black pepper.