The Last of our Beets

Beet Salad with Black Walnuts and Toasted Chevre

Beet Salad with Black Walnuts and Toasted Chevre

With colder weather coming this weekend I have decided to pick the rest of our beets.  They don’t tolerate repeated frost so it’s important to get them out before they are ruined.  There aren’t many left but there are enough for me to recreate a salad that I love ordering at our favorite NYC restaurant.  I pick some of our late lettuce as a base.  Restaurants have a way of toasting discs of Chevre so the cheese is warm and soft inside but crunchy outside.  I can’t seem to replicate their outer coating but I find that pressing the discs into Panko crumbs and toasting them in the toaster oven gives a very close approximation.  The other element that gives this salad a little twist are the glazed nuts.  Any nut would probably do but I am using walnuts today.  I heat them slowly in a cast iron skillet and when they are warm, I pour on a dash of maple syrup and remove the pan from the heat.  Toss the nuts until they are coated with syrup and set them aside to cool.  Loosen them as they cool because they stick to the pan.  As an alternative, we use toasted Black Walnuts which we do not glaze.  Chevre can be bought in logs and discs sliced off as you need them.  I slice up the whole log and prepare the discs, then freeze them for future use.

Beet Salad(Serves 2)

  • 3 or 4 small beets (or one large), boiled until tender, peeled and sliced
  • 1/3 C. chopped nuts
  • 1Tbsp. maple syrup
  • 2 discs of Chevre
  • Olive oil
  • 1/4 C. Panko crumbs
  • 2 C. mixed lettuces
  • Balsamic vinaigrette

Prepare the nuts as described above.  Place lettuce in salad bowls, top with sliced beets.  Slice off 2 discs of Chevre about 1/3″ thick.  Brush discs with olive oil, press Panko crumbs into them and place discs on a toaster oven baking sheet or (lacking that) a double sheet of tin foil.  Toast until the crumbs begin to brown (about three minutes in my toaster) meanwhile add the glazed nuts and vinaigrette.  Top the salad with the toasted Chevre and serve immediately.  I also like this salad with pears as a substitute for beets.

 

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