Care for another fall salad?
Do you ever get bored of your classic beet salad with arugula goat cheese and beets? It’s nice but I’m a little over the original salad. So I decided I wanted to do my own. You know, there is something about spices that I love, some people don’t like them; I would cook with them every day if I could. The spices in this salad are very subtle and aren’t overpowering at all; I love it.
- 1 Stick Cinnamon
- 2 Cardamom seed
- ½ Star Anise
- 3 Clove
- 1/3 tsp Nutmeg
- 3 Small/Baby Red beets
- 1 Yellow beet*
- ½ cup baby spinach
- 2 Stalks purple Kale
- 1/3 Cup walnuts
- ¼ Grapefruit
- ¼ Red Cabbage
- 8oz Goat Cheese
- 2tbsp Heavy/Whipping Cream
- Lemon zest
Wash your beets thoroughly and remove the roots
Take your spices and just place them in your roasting pan, place your beets in the roasting pan then grate the nutmeg over them, followed by salt and pepper. We need to drizzle it with oil or else it will burn. Add a small amount of water and wrap your pan with foil, before putting them in just give the beets a little shake so they move around, be sure to constantly give the pan a push and pull every time you check on them. This will ensure even roasting and allow the spices to get over the beets more.
The Yellow beets*(try and use one similar in size to the red beets) we will roast separately with oil, salt and pepper. I didn’t want too much spice in the salad and not enough beet flavor so I did them differently.
Once they are cooked you will have to cut the beets into quarters and save them in separate containers.
Next grab all your leaves, wash and rinse them then leave them to dry. We will take the cabbage then shred it and save it in a bowl or container.
The grapefruits, we are going to peel and segment them like we did in the previous recipe. Don’t cut them, we are going to leave them in whole pieces.The goat cheese is going to be made into a spread. To do that we will put the cheese in a bowl, and add a little heavy cream. We are now going to work it with a spoon or spatula until it’s a paste then add a bit more cream. When it’s soft enough you want to use a whisk now to work it and add air to the mixture making it light, you want it to almost reach to soft peak. Add a small amount of salt, pepper and lemon zest and give it a final mix. Taste Taste Taste!
Put the goat cheese on the bottom of the plate and mix all of your ingredients in a bowl (walnuts, cabbage, kale, baby spinach, grapefruit, and the yellow beets) add a little salt, pepper and olive oil. Plate and serve! Have a great salad and enjoy