Beet with Goat Cheese and Walnut Salad
Just a few ingredients to make a gourmet salad that would go rather well with a great steak and some fabulous Uruguayan tannat, the red wine of Uruguay. You can substitute the beet leaves with spinach if preferred
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut the beets from the stem. Bring a pot of water to the boil and place beets in the pot to simmer for 30 minutes, longer if the beets are large, or until cooked. Place beets in a bowl of cool water. After 15 minutes peel beets, cut into chunks and put aside.
- Meanwhile, remove the stems from the beet leaves. Discard the stems. Rinse the beet leaves well. Dry the leaves in a clean tea towel. Heat the olive oil in a pan over medium heat and saute beet leaves for 1 to 2 minutes or until the leaves start to wilt. Reserve.
- Meanwhile place the walnuts in a pan and dry roast over a medium heat for about 5 minutes, stirring constantly. Reserve.
- Assemble the salad by combining the beets, beet leaves, walnuts and crumbled goat's cheese. You can optionally add a good quality vinaigrette dressing.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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