Mixed Green Salad with Beets, Goat Cheese, & Rosemary Walnuts
 
Prep time
Total time
 
A refreshing winter salad with sweet beets, baby lettuce, creamy goat cheese medallions and crunchy toasted rosemary walnuts
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • For the salad:
  • 6 oz. mixed lettuce leaves, including radicchio & butter lettuce, washed and dried
  • 3 small beets
  • 6 oz. goat cheese, kept cold
  • 1 large egg white, beaten with 1 tsp. water
  • ½ cup plain bread crumbs (or panko)
  • 2 TBSP. olive oil (for the pan)
  • Dressing:
  • 1 TBSP. shallot, finely minced
  • 3 TBSP. white balsamic vinegar
  • 2 TBSP. fresh orange juice
  • 4 TBSP. extra virgin olive oil
  • ½ sea salt & ¼ tsp. freshly ground pepper
  • Topping:
  • 1 TBSP. fresh rosemary leaves, minced
  • ½ cup walnuts, cut in quarters
  • 1 TBSP. extra virgin olive oil
  • --- sea salt & freshly ground pepper
Instructions
  1. 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. (*)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Notes
If you want to cut down prep time, you can substitute roasted beets with 1 can (15oz.) of good quality baby beets. Drain and cut into half. (That’s what I did here.)
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/mixed-green-salad-with-beets-goat-cheese-and-rosemary-walnuts/