MIXED GREEN SALAD WITH BEETS, GOAT CHEESE, & ROSEMARY WALNUTS
A refreshing winter salad with sweet beets, baby lettuce, creamy goat cheese medallions and crunchy toasted rosemary walnuts
Provided by Marilena Leavitt
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F. Wash the beets well, place them on a large piece of foil and wrap tightly. Place the wrapped beets on a baking sheet and bake for about 40-45 minutes, or, until the beets are cooked through. Let them cool in the foil then remove the foil and rub off the beet skins. Cut into wedges and place in a small bowl. (*)
- To make the topping: to a medium skillet over medium heat, add 1 TBSP. of extra virgin olive oil and stir in the rosemary leaves and the walnuts. Cook for about 2 minutes, stirring frequently. When the rosemary leaves are crispy and the walnuts are golden brown, remove them from the skillet, place on paper towels and season with some salt and pepper. Wipe the skillet clean with a paper towel and set aside.
- To make the dressing: place all ingredients in a small bowl and whisk well to combine. Pour two tablespoons of the dressing over the beets and reserve the rest for the greens.
- Slice the cold goat cheese into 8 - ½" slices. Dip each slice into the beaten egg white, then in the bread crumbs, making sure the cheese is well coated. Place the slices on a small rack and chill for 15 minutes or so, to firm up.
- Return the same skillet to medium-high heat and add 2 TBSP. of olive oil. When the oil is hot, place the goat cheese medallions in the skillet and cook them quickly on both sides until browned on the outside, but not yet melted inside, about 2 minutes on each side.
- Toss the green with the rest of the dressing and place in a serving platter. Top with the beets and the goat cheese medallions. Scatter the toasted rosemary-walnuts over the whole salad and serve.
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Ayman Ismail
[email protected]This salad is perfect for a summer picnic.
Jani Manjhwani
[email protected]I'm not a vegetarian, but I love this salad. It's so refreshing and flavorful.
Hassen Saadaoui
[email protected]This salad is a great way to get your daily dose of vegetables.
Marjo Caneos
[email protected]I used a store-bought dressing instead of making my own. It was still very good.
manisha yonghang
[email protected]I'm new to cooking and this recipe was easy to follow. It turned out great!
Sharon Sikoko
[email protected]This salad is a bit time-consuming to make, but it's worth it. The flavors are amazing!
Joyce Wangui
[email protected]I'm not a fan of goat cheese, so I used feta cheese instead. It was still very good!
fila astro
[email protected]This salad is a great way to use up leftover beets. I had some roasted beets in the fridge and this was the perfect way to use them up.
Shawn Mitchell
[email protected]I followed the recipe but added some crumbled bacon. It added a smoky flavor that I really enjoyed.
M Nasir
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors. I will definitely be making it again.
Peris Nimoh
[email protected]This salad was easy to make and very delicious. I used a pre-cooked beet to save time, but I'm sure it would be even better with fresh beets. The goat cheese and walnuts added a nice touch of richness and crunch.
Thatta Tv
[email protected]I'm not usually a fan of beets, but this salad changed my mind. The earthy flavor of the beets paired so well with the other ingredients. I especially loved the addition of rosemary and walnuts. It added a nice depth of flavor.
Md Jibon howlader
[email protected]This salad was a delightful burst of flavors and textures. The combination of sweet beets, tangy goat cheese, aromatic rosemary, and crunchy walnuts was simply divine. I followed the recipe exactly and it turned out perfectly. Highly recommended!