Source: The Culinary Institute of America | Category: Salads

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
  • 3/4 cup canola oil 175 mL
  • 1/4 cup apple cider vinegar 60 mL
  • Beet-Tarragon Canola Oil
  • 1 cup canola oil 250 mL
  • 1/3 cup red beets, roasted 75 mL
  • 2 Tbsp fresh tarragon, finely chopped 30 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 lb walnuts 1.5 kg
  • 1 lb powdered sugar 500 g
  • 1 tsp cayenne pepper 5 mL
  • 1/2 tsp sea salt 2 mL
  • 1/4 tsp pepper, freshly cracked 1 mL
  • 2 to 4 cups canola oil for frying 500 mL to 1 L
  • Salad
  • 1 head frisée
  • 1 head fennel, shaved on mandoline
  • 1/4 cup Red Beet Tarragon Oil 60 mL
  • Candied walnuts, about 18 per salad
  • 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. Place on sheet pan lined with parchment paper and season with salt and pepper.
  • 7. For salad: In bowl, gently toss sliced beets, frisée, 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

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Total Fat116 g
Saturated Fat12 g
Cholesterol55 mg
Carbohydrates59 g
Fiber9 g
Protein20 g
Sodium230 mg