Beets & Peaches Recipe
GOLDEN & RED BEETS, PEACHES, GOAT CHEESE MOUSSE, ARUGULA, CANDIED PUMPKIN SEEDS
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Ingredients
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Vegetables & Fruits
Dairy
Nuts & Seeds
Condiments
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap the golden and red beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool before peeling and slicing them into bite-sized pieces.
Preparation of Peaches
- 2
Preparing the Peaches
While the beets are roasting, wash the peaches thoroughly. Cut them in half and remove the pits. Slice the peaches into wedges and set aside.
Making Goat Cheese Mousse
- 3
Prepare the Goat Cheese Mousse
In a mixing bowl, beat the goat cheese until smooth. Gradually add a little cream, if desired, to lighten the texture. Season with salt and pepper to taste. Transfer to a piping bag or a small bowl for serving.
Making Candied Pumpkin Seeds
- 4
Candying the Pumpkin Seeds
In a skillet, combine the pumpkin seeds and brown sugar over medium heat. Stir continuously until the sugar melts and coats the seeds evenly, about 5-7 minutes. Remove from heat and spread the candied seeds on parchment paper to cool.
Assembling the Salad
- 5
Combining Ingredients
In a large salad bowl, combine the arugula, roasted beet pieces, peach wedges, and a drizzle of olive oil and balsamic vinegar. Toss gently to combine all ingredients without bruising the arugula.
- 6
Serving
Plate the salad, then use the piping bag to add dollops of goat cheese mousse on top. Finish with a sprinkle of candied pumpkin seeds and a dash of salt and black pepper to taste.
