inthekitchen
Goat and Beet Salad
INGREDIENTS Salad 4 cups chopped lettuce 1 large beet 2 mandarin oranges 1 / 4 cup candied walnuts 1 / 4 cup orange balsamic dressing 1 / 2 cup goat cheese , crumbled
Candied Nuts 1 cup chopped walnuts 1 / 4 cup sugar 1 / 4 tsp cinnamon 1 / 4 tsp nutmeg 1 / 8 tsp salt 1 Tbsp water
Orange Balsamic Dressing 2 1 / 4 cups orange juice 1 / 2 cup balsamic vinegar 1 orange , juiced and zested
2 Tbsp brown sugar 2 tsp cumin 1 1 / 3 cups olive oil
METHOD Beet 1 . Cut off each end of the beet and place in a pot of boiling water for 30 minutes . 2 . Cool and peel by hand . 3 . Cut in half crosswise and slice into even pieces .
Candied Walnuts 1 . To a pan on med-low heat , add all candied nut ingredients except walnuts .
2 . Bring to a low boil and boil until mixture reaches a caramel consistency and colour . 3 . Add walnuts , mix and remove from heat . 4 . Spread out to cool before adding to salad .
Salad 1 . Wash lettuce of preference . 2 . Divide lettuce between two bowls 3 . Whisk together all ingredients for dressing 4 . Add each of the salad ingredients to each bowl , dividing evenly .
Yield 2 servings
Bryan Baker Prairie Ink Restaurant + Bakery The secret to making salads loaded with textures and flavours is having some of your favourite add-ons at the ready for a quick prep . The orange balsamic dressing and candied walnuts recipes yield more than needed for two servings and can be kept for future use . Bryan loves the creativity of cooking and uses colour-boosting beet and oranges to punch up the heartiness of this salad .
14 ciao ! / summer / two thousand twenty-two