Beet the Goat Salad
I love it when I go to a restaurant, fall in love with a dish and am able to come home and recreate it. That is exactly what happened with this salad. While on a mini vacation in Banff last year, we grabbed dinner at Wild Bill's Pub. Now, you are probably thinking who orders a salad at a pub? Me. Weird, I know. But the ingredients in this one are just so delicious, that I couldn't help but be tempted away from the nachos, chicken wings, burgers & fries, in favour of some greens. Plus, the name of the salad, 'Beet the Goat' was catchy to say the least. I was sold!
Here is my take on this wonderful dish...Enjoy!
Beet, Apple & Goat Cheese Salad
Ingredients:
4-5 medium beets (root end and stems intact)
2 granny smith apples, cored and sliced
1/4 cup goat cheese, crumbled
1/4 cup pine nuts, toasted
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp raspberry jam
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp raspberry jam
1 tsp dijon mustard
Method:
In large pot, bring water to a boil. Add beets and cook for 25-30 minutes until tender. Drain and cool. Cut off root and stems, and remove skins. Cut beets in half lengthwise, and then into half moons 1/4-inch thick.
Meanwhile, to make dressing. Combine oil, vinegar, jam and dijon mustard. Mix well.
On large platter, arrange beets, apples, cheese and nuts. Dress with vinaigrette.
Serve.
Method:
In large pot, bring water to a boil. Add beets and cook for 25-30 minutes until tender. Drain and cool. Cut off root and stems, and remove skins. Cut beets in half lengthwise, and then into half moons 1/4-inch thick.
Meanwhile, to make dressing. Combine oil, vinegar, jam and dijon mustard. Mix well.
On large platter, arrange beets, apples, cheese and nuts. Dress with vinaigrette.
Serve.
**Note. This salad can also be served on a bed of spinach or mixed greens.
We enjoy ours accompanied with grilled chicken, marinated in the same raspberry vinaigrette as the salad.
Get your beet on...
LOVE,
JS
Heehee, no goats were harmed, ohhh Muck.
ReplyDeleteOk Jen, I've got one for ya:
Primavera Bowtie Pasta:
Boil your pasta, add asparagus spears for the last 2 mins,
Seperately: Saute yellow pepper, garlic, baby peas, and halved grape tomatoes. Whisk corn starch, evaporated milk, veg broth and Italian Seasoning. Put together and add parmesan cheese.
P.S. I am always available to sample your creations, bring some with you to golf tomorrow!
-Steve