Salads
BC Beet and Goat Cheese Salad
Ingredients
- - 4 medium beets, scrubbed
- - 100g (3.5 oz) soft goat cheese, crumbled
- - 50g (1/3 cup) hazelnuts, toasted and roughly chopped
- - 100g (3 cups) mixed salad greens or baby arugula
- - 45ml (3 tbsp) extra virgin olive oil
- - 15ml (1 tbsp) white wine vinegar
- - 5ml (1 tsp) Dijon mustard
- - 5ml (1 tsp) liquid honey
- - Salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 200C (400F). Wrap each beet individually in foil and roast for 45-60 minutes, until a knife slides in easily.
- Let the beets cool slightly, then peel (the skins should rub off easily under running water) and cut into wedges.
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper to make the vinaigrette.
- Arrange the salad greens on a serving platter or individual plates.
- Top with the warm beet wedges, crumbled goat cheese and toasted hazelnuts.
- Drizzle with the vinaigrette just before serving.
Introduction: Reflecting British Columbia's thriving Okanagan Valley farm and orchard culture, this salad pairs earthy roasted beets with the region's celebrated small-batch goat cheese producers and local hazelnuts, embodying the province's contemporary farm-to-table dining identity.
Cultural Background: Reflecting British Columbia's thriving Okanagan Valley farm and orchard culture, this salad pairs earthy roasted beets with the region's celebrated small-batch goat cheese producers and local hazelnuts, embodying the province's contemporary farm-to-table dining identity.
Tips: Roasting beets whole in their skins, rather than peeling and chopping first, preserves their colour and sweetness far better than boiling. Wear gloves when peeling to avoid staining your hands.
Variations: Use a mix of golden and red beets for visual contrast. Walnuts or pecans can replace hazelnuts if unavailable. Already vegetarian; a vegan version can substitute a plant-based soft cheese for the goat cheese.
Storage: Roasted beets keep refrigerated for up to 5 days; assemble the salad fresh to keep the greens crisp.
Reheating: Served warm or at room temperature; beets can be gently warmed but the salad is not fully reheated once assembled.
Nutrition: Per serving: approx. 260 kcal, 8g protein, 16g carbohydrate, 19g fat, 4g fibre, 180mg sodium.
FAQs:
Q: Can I use pre-cooked or canned beets?
A: Fresh roasted beets give the best flavour and texture, but pre-cooked vacuum-packed beets can be used in a pinch to save time.
Q: Is this salad gluten-free?
A: Yes, as written it contains no gluten-containing ingredients.