Mixed Beet Salad with Citrus Vinaigrette, Candied Almonds & Goat Cheese Croutons

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This creative twist on a beet salad is so tasty you’ll want to make it again and again.

Prep time: 15 minutes

Cook time: 60 minutes

Serves: 4

Ingredients:

3 medium red beets

3 medium golden beets

3 medium striped beets

4 cups baby arugula

3/4 cup pomegranate seeds

½ tsp. sea salt

½ tsp. fresh cracked black pepper

 

Goat Cheese Croutons:

8 oz. fine herb goat cheese or regular goat cheese

1 cup panko bread crumbs

3 eggs, beaten

1/3 cup all-purpose flour

2 cup vegetable oil, for frying

 

Almonds:

1 cup almonds

1/3 cup brown sugar

¼ cup water

3/4 tsp. sea salt

½ tsp. cinnamon

 

Vinaigrette:

1 tsp. lemon juice

1 tsp. lime juice

1 tsp. orange juice

1 tsp. whole grain mustard

1 tsp. chopped shallot

1 tsp. honey

¼ cup grapeseed oil

1 tsp. sea salt

1/2 tsp. freshly cracked black pepper

Directions:

  1. Trim beet stems and steam until barely fork tender, approximately 30 to 45 minutes.
  2. Peel beets once they cool down enough to handle. Slice each beet into six wedges and set aside.
  3. For the vinaigrette blend all ingredients except the oil, and whisk in a non-reactive bowl. Once ingredients are incorporated slowly drizzle in the oil while mixing until emulsified, set aside.
  4. For the almonds, line a small baking tray with parchment paper. Combine sugar, water, cinnamon and salt in a frying pan and bring to a boil. Stir in almonds and cook until the sugar and water reaches the consistency of a thick syrup. Remove to a baking tray lined with parchment paper and allow to set.
  5. Place the flour, egg and panko into separate bowls. Roll the goat cheese into balls the size of marbles. Dredge each ball individually in the flour, egg and then panko. Freeze for at least 30 minutes. Remove from the freezer, and coat with egg and panko again and freeze until you are ready to fry.
  6. Heat the oil in a pot on low-medium heat, test the oil by sprinkling some panko. Fry croutons gently until golden brown, remove with a slotted spoon to paper towel.
  7. To plate the salad, toss the beets and arugula separately with the vinaigrette and season with salt and pepper. Gently lay down the arugula in the bowl and layer with equal portions of the beets, almonds, pomegranate and goat cheese croutons. Drizzle each salad with extra vinaigrette if desired.

Recipes and Food Styling by Devan Rajkumar

Photography by Paula Wilson

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