Chef-No-Tell

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Chef-No-Tell

Beet Salad with Goat Cheese and Walnuts

Prep: 30 min | Cook: 60 min | Servings: 4

Recipe courtesy Jeanne Lemlin. Cook's note: the beets can be cooked and dressed up to 24 hours in advance, but wait until serving time to toss the greens.

Ingredients

  • 6 Beetroot , medium, tops removed, leaving 1/4 inch of stems
  • 2 tbsp Lemon juice
  • 1 clove Garlic , pressed or minced
  • 0.25 tsp Salt
  • Black pepper , freshly ground, generous seasoning
  • 5 tbsp Olive oil
  • 4 cup Mixed greens , such as romaine, Boston, and green leaf lettuces, or mesclun
  • 2 cup Arugula , torn into small pieces
  • 1 Scallions , very thinly sliced
  • 0.5 cup Goat cheese , chilled, crumbled, such as Montrachet
  • 0.25 cup Walnut , chopped, toasted

Directions

Scrub the beets very well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets until tender when pierced with a sharp knife, about 45 to 60 minutes. Drain well and let cool. Slip the skins off the beets. Dice the beets and place in a bowl.

To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and oil. Pour a few tablespoons of the dressing on the beets and toss.

Just before serving, combine the greens, arugula, and scallion in a large bowl. Pour on most of the remaining dressing and toss. Add more if needed.

Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with goat cheese and walnuts. Serve immediately.