Source: The Culinary Institute of America | Catégorie: Salades

Goat Cheese Red Beet Salad with Beet Tarragon Canola Oil

Recipe developed at The Culinary Institute of America by Chef Instructor Almir DaFonseca.

Goat Cheese Red Beet Salad with Beet Tarragon Canola Oil


  • 3 red beets, greens removed and trimmed
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 1/4 cup canola oil 60 mL
  • 2 Tbsp apple cider vinegar 30 mL
  • Beet-Tarragon Canola Oil
  • 1/4 cup canola oil 60 mL
  • 2 Tbsp red beets, roasted 30 mL
  • 1 Tbsp fresh tarragon, finely chopped 15 mL.
  • 1 tsp pink grapefruit zest 5 mL
  • 1/2 tsp lemon zest 2 mL
  • 1/2 tsp sea salt 2 mL
  • 1/4 tsp pepper, freshly cracked 1 mL
  • Candied Walnuts
  • 3 cups walnuts 750 mL
  • 1 cup powdered sugar 250 mL
  • 1 tsp cayenne pepper 5 mL
  • 1/2 tsp sea salt 2 mL
  • 1/4 tsp pepper, freshly cracked 1 mL
  • 2 cups canola oil for frying 500 mL
  • Salad
  • 3 cups mixed greens 750 mL
  • 1 head fennel, shaved on mandoline
  • 1 pink grapefruit, torn into segments
  • 3 oz goat cheese, crumbled 90 g


  • 1. For beets: Remove green tops from beets (reserve for sautéing if in good shape for future use). In large colander, wash beets with cold running water. 

  • 2. In large bowl, combine salt, pepper, canola oil and vinegar. In large roasting pan, add beets and toss with vinaigrette mixture (vinaigrette should come a quarter of way up beets). Cover with foil and roast in 350 °F (180 °C) oven until easily pierced with paring knife.
  • 3. When beets are cool enough to handle, peel. Trim and slice into disks.
  • 4. For Beet-Tarragon Canola Oil: In saucepan, warm canola oil to 140 °F (60 °C); do not boil. Add 1/3 cup beets, tarragon, grapefruit and lemon zest, salt and pepper. Mix well, remove from heat and bring to room temperature. Place oil mixture in blender and process until smooth; taste and adjust seasoning. Strain through fine strainer and set aside for service.
  • 5. For candied walnuts: Bring medium-sized pot of water to boil. Add walnuts and simmer 3 minutes. Drain walnuts and place in large bowl.
  • 6. In large deep pan, heat canola oil to 350 °F (180 °C). In bowl, combine sugar and cayenne.  Add to walnuts; mix well. Fry seasoned walnuts in small batches until golden brown about 1 to 2 minutes. Place on sheet pan lined with parchment paper and season with salt and pepper.
  • 7. For salad: In bowl, gently toss sliced beets, mixed greens, fennel and grapefruit with Beet-Tarragon Canola Oil. Place on plate, sprinkle with candied walnuts and goat cheese, and add a little more Red Beet Tarragon Canola Oil around plate.


12 servings


1 cup (250 mL)


Per Serving

Lipides34 g
Gras saturés4.5 g
Cholestérol5 mg
Glucides23 g
Fibres4 g
Sucres16 g
Protéines8 g
Sodium240 mg
Potassium322 mg