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Beet Root Salad

Contributed - | Story: 57975
Beet Root Salad with Toasted Local Walnuts and Naramata Blue Cheese

Ingredients:

  • 1 lb freshly harvested beets
  • 1/2 cup toasted walnuts, lightly salted
  • 2 tbsp unsalted butter
  • 1/2 tbsp cayenne pepper
  • 2 tbsp brown sugar
  • 1/4 cup shaved red onion
  • 1/4 cup red pepper, finely diced
  • 1/2 cup Naramata Tiger Blue cheese, crumbled
  • 1 cup local greens to garnish

    Sherry Vinaigrette:

  • 1/4 cup sherry vinegar
  • 1/2 cup grape seed or vegetable oil
  • 1 medium sized shallot, finely diced
  • 1 tsp Dijon mustard
  • 1 dash of Worcestershire sauce
  • Sea salt and cracked black pepper to taste

    Preparation:

    Preheat oven to 325 degrees. Place beets in a roasting pan with 1 cm of water and roast until tender. Cool, peel and cut into bite-sized pieces and place into a mixing bowl.

    Melt butter and add walnuts, brown sugar and cayenne pepper. Saute for 1 minute and pour onto beets. Add remaining ingredients reserving some blue cheese for topping. Dress salad with sherry vinaigrette.

    Divide local greens onto plates and top with beet salad. Sprinkle with remaining blue cheese.

    Sherry Vinaigrette Method: Combine vinegar, shallot, mustard and Worcestershire sauce in blender. While blending remove lid and slowly add oil.

    Serves 4.

    Story:

    From Chef Mathew Morazain

    Submitted by: Continuing Studies - UBC Okanagan

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