Goat Cheese Red Beet Salad with Beet Tarragon Canola Oil
Ingredients
- 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
Instructions
- 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.
Yield
12 servings
serving size
1 cup (250 mL)
nutritional analysis
Per serving
Calories | 410 |
Total Fat | 34 g |
Saturated Fat | 4.5 g |
Cholesterol | 5 mg |
Carbohydrates | 23 g |
Fiber | 4 g |
Sugars | 16 g |
Protein | 8 g |
Sodium | 240 mg |
Potassium | 322 mg |