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Beet salad with horseradish whipped goat cheese and pistachio granola
This fresh crop salad will become a fall staple in your home. Beets add a bright flavour of sweetness to this salad that you will love. And the extra flavour of horseradish goat cheese topped with a pistachio granola.
SERVES
8
Ingredients
Pistachio Granola
- 1/2 cup rolled oats
- 1/2 cup pistachios
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
Beet Salad
- Kosher salt
- 8 small (2” diameter) red beets, scrubbed, trimmed
- 300 g soft unripen goat cheese
- 1/4 cup heavy cream
- 1 tbsp grated horseradish
- Zest and juice of 1 lemon
- 2 tbsp sherry vinegar
- 2 tsp dijon mustard
- 1 tsp Worcestershire
- 1/2 tsp garlic, minced
- 1/3 cup canola oil
- 2 tbsp olive oil
- 8 cups assorted greens, such as red oak, watercress, butter lettuce, spinach, arugula
- 1 small golden beet, peeled, thinly sliced
- 1 125g log, ash rind goat cheese, such as Le Cendrillon, cut into 1 cm slices
- 1/2 tsp kosher salt and freshly ground black pepper
Directions
For Pistachio Granola
- Combine oats and pistachios in a large bowl and set aside.
- In a small saucepan set over medium heat, add oil, honey, maple syrup, paprika, cayenne and salt and bring to a boil, stirring constantly, then pour over oat mixture and stir to combine.
- Spread granola on a parchment paper-lined rimmed baking sheet and bake in a preheated 325°F oven until crispy and toasted, about 20 minutes, stirring once halfway through baking time.
- Let granola cool to room temperature before placing in an airtight container.
For the Salad
- Turn oven on to 400°F.
- In a baking dish, create a bed of kosher salt to hold the beets.
- Place the beets on the salt and roast for 45 minutes, until fork tender.
- Allow beets to cool. Peel and cut each beet into six wedges.
- Add goat cheese, heavy cream, horseradish and one tablespoon lemon juice and one teaspoon lemon zest to the food processor and pulse until completely combined. Scrape down the sides and give it a few more pulses, season with salt and pepper.
- Whisk remaining lemon juice, zest, vinegar, Dijon mustard, Worcestershire and garlic in a medium bowl. Gradually whisk in canola oil and olive oil. Season vinaigrette with salt and pepper.
- Spread horseradish goat cheese on a large serving platter and arrange beets on top. Arrange the greens and dress salad with vinaigrette.
- Garnish salad with ash goat cheese and pistachio granola. Serve and enjoy!
