Beet & Goat Cheese Recipe

Name: Splash At the Boathouses Beet & Goat Cheese Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 5 cups mixed salad greens (spring mix or baby greens); 2 cups roasted beets, peeled and sliced or quartered; 4 oz goat cheese, crumbled; 3 oz candied walnuts; 1 tbs fresh chives, thinly sliced (optional); 1 tsp freshly ground black pepper; 0.5 tsp coarse sea salt or kosher salt; 0.25 cups extra-virgin olive oil; 2 tbs apple cider vinegar; 1.5 tbs pure maple syrup; 1 tsp Dijon mustard; 1 tbs shallot, finely minced; 1 tsp lemon juice, fresh; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Splash At the Boathouse

Time40m

Serves4

Mixed greens, beets, candied walnuts, goat cheese with a maple vinaigrette.

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Loire Valley, France 2024

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Ingredients

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Salad

5 cups mixed salad greens (spring mix or baby greens)

2 cups roasted beets, peeled and sliced or quartered

4 oz Goat cheese, crumbled

3 oz candied walnuts

1 tbs fresh chives, thinly sliced (optional)

1 tsp freshly ground black pepper

1/2 tsp coarse sea salt or kosher salt

Maple Vinaigrette

1/4 cups extra-virgin olive oil

2 tbs Apple cider vinegar

1 1/2 tbs pure maple syrup

1 tsp Dijon mustard

1 tbs shallot, finely minced

1 tsp lemon juice, fresh

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare beets (if not pre-roasted)

Preheat oven to 400°F (200°C). Trim beet greens, scrub beets well, wrap each beet loosely in foil and place on a baking sheet. Roast for 45–60 minutes (depending on size) until tender when pierced with a knife. Let cool slightly, then peel (rub skin off with a paper towel) and slice into wedges or 1/4-inch rounds. Measure out 2 cups for the salad.

Place 5 cups of mixed salad greens in a large salad bowl. If greens are very wet, spin them dry or pat gently with paper towels so dressing will cling.

Add the 2 cups of sliced roasted beets to the greens and toss gently to combine.

Crumble 4 oz goat cheese over the top of the salad in chunks or small spoonfuls so each bite will have creamy pockets of cheese.

Scatter 3 oz candied walnuts across the salad for crunch and sweet contrast.

Sprinkle the salad with 1 tablespoon thinly sliced chives (optional) and a light grind of black pepper. Wait to add the salt until after dressing if dressing already contains salt; otherwise sprinkle 1/2 teaspoon coarse salt evenly over the salad if needed.

Just before serving, drizzle the desired amount of maple vinaigrette over the salad (start with about 2–3 tablespoons for 4 servings), toss gently to coat, and adjust dressing to taste. Serve immediately.

Maple Vinaigrette

In a small bowl or jar combine 2 tablespoons apple cider vinegar, 1 1/2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon finely minced shallot, and 1 teaspoon fresh lemon juice.

Whisk the mixture briefly to dissolve the mustard and loosen the maple syrup. While whisking continuously, slowly stream in 1/4 cup extra-virgin olive oil to emulsify the dressing. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously until well combined.

Season the vinaigrette with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add a little more maple for sweetness, vinegar for brightness, or oil to mellow the acidity.

If preparing ahead, store vinaigrette in the refrigerator up to 3 days. Bring to room temperature and re-emulsify by shaking or whisking before using.