Thursday, September 17, 2009

CBC Radio Calling

Beets have an affinty for goat's cheese. Perhaps feta cheese would taste great, too.

Beet and Walnut Salad
2 beets, cooked
1 tbsp water
1 tbsp brown sugar
1/4 cup chopped walnuts
1/2 tbsp white balsamic vinegar
1/2 tbsp fruit syrup (chokecerry, raspberry, etc.)
3 tbsp olive oil
salad greens for two (may include beet greens)
2 tbsp crumbled goat cheese

Cut the beets into a bite-sized dice. Heat 1 tbsp of water in a non-stick skillet. Add the brown sugar and stir until dissolved. Add the walnuts, cooking and stirring until the water has evaporated and the sugar has caramelized on the nuts. Make the dressing by whisking together the vinegar, fruit syrup, oil and salt to taste. Toss half the dressing with the salad greens and the other half with the beets. To serve, divide the salad greens onto two plates. Scoop the beets into the middle of the greens, scatter each with half the walnuts and sprinkle on the cheese.

Tonight, I'm going to try this recipe: beet leaf holopchi

1 comment:

JJ Moneysauce said...

I made something similar a couple weeks ago with beet and chard leaves. I used a stuffing of rice, chanterelles, bacon, onion, garlic, and dill. I also made a sour cream and onion sauce. The recipes were based on ideas from Savella Stechishin's book. It was pretty good.