Dinner-Worthy Salads: Golden Door’s Baby Beet Salad
Available all year long (but served in their peak from June-October) beets offer a great dose of folate (30 percent of your daily need in just one cup of raw beets!) and they are also rich in phytonutrients called betalains, which offer offer antioxidant, anti-inflammatory and detoxification support. So it’s no wonder Golden Door Spa’s Executive Chef suggested their Baby Beet Salad with Goat Cheese, Almonds, and Watercress (a great superfood!) for our Dinner-Worthy Salads round-up!
Baby Beet Salad with Goat Cheese, Almonds, and Watercress
12 each Baby Beets (red, golden, candy stripe, etc.), roasted
1 wheel Goat Cheese
¼ cup Almonds, toasted, ground
¼ cup Red Beet Vinaigrette
1 bunch Watercress, leaves only
1 bunch Baby Red Beets
1 bunch Baby Golden Beets
1 bunch Baby Candy Striped Beets
¼ cup Olive Oil
6 sprigs Thyme
Preheat oven to 350 degrees. Toss the beets with the olive oil and place into a roasting pan. Add the fresh thyme and cover with aluminum foil. Roast until beets are tender, about 50 minutes. Remove beets from the oven and let rest until they are cool enough to hold. With a towel, wipe the skin from the beets.
Red Beet Vinaigrette
1 cup Baby Red Beets, roasted
2 T Apple Cider Vinegar
¼ cup Grape Seed Oil
t.t. Sea Salt
¼ cup Vegetable Stock
In a high speed blender, combine all the ingredients and puree. Push the puree through a fine mesh sieve. Season with salt, to taste. The vinaigrette will be thick like a puree.
Almond Crusted Goat Cheese
½ cup Goat Cheese
½ cup Almonds, ground and toasted
Form the goat cheese into little balls and toss with almonds to coat.
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