Target Health Blog

Autumn Salad Using Golden Beets, Green & Red Greens, Dates, Cheese

November 4, 2018

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Target Healthy Eating
Source:

The flavor is as good as the visual. I've tried many times to get a delicious and unique beet salad. Finally, I thought I had it with a combo of red and golden, but the red quickly discolored the beautiful golden beets. Finally, I went for red salad leaves and left the red beets out. Here is the final result which I heard everyone loved. ©Joyce Hays, Target Health Inc.
Certain flowers, like this pansy, are edible. ©Joyce Hays, Target Health Inc.
The dates, egg whites and toasted pistachios, went well with the goat cheese and or course with the beautiful golden beets. ©Joyce Hays, Target Health Inc.

Ingredients

Beets

2 garlic cloves ground in mortar & pestle with 2 anchovy fillets

8 to 10 golden beets

1 inch ginger root, grated

2 scallions, chopped (not the darker green part)

2 shallots, chopped

10 pitted dates, chopped

3 to 5 Tablespoons extra virgin olive oil (to your taste)

2 hard-boiled eggs, use the white only, chopped well

2 Tablespoons aged Balsamic vinegar

1 pinch black pepper

1/2 cup pistachios, toasted, then chopped a little (not too much)

2 cups baby arugula and any small reddish leaf (don't marinate)

Mixed Goat Cheese Topping

1 scallion, well chopped

2 fresh garlic cloves, ground in mortar & pestle with 2 anchovies

1/2 cup fresh goat cheese

1 or 2 Tablespoons (you be the judge) almond milk

1 Tablespoon extra virgin olive oil

1 pinch black pepper

1 teaspoon champagne vinegar (or more to your taste)

1 inch ginger root, grated

Garnish

Find edible flowers. I got mine at FreshDirect

Here are the mixed greens that I bought from FreshDirect, and mixed them with baby arugula. The package doesn't give a name for the red leaves. However, they could be red spinach or a variety of Asian amaranth. ©Joyce Hays, Target Health Inc.
You must always wash salad greens at least twice, ending by draining, then pat dry with paper toweling. ©Joyce Hays, Target Health Inc.
The fresher the ingredients the better the outcome. ©Joyce Hays, Target Health Inc.

Directions

1. Preheat oven to 375 to 400 degrees.

2. Put a sheet of parchment on a baking sheet.

3. Scrub the beets under cold water. Trim any leaves, stems or roots and place on the baking sheet and roast the beets for 40 to 60 minutes, until a fork poking in, goes in very easily.

4. While beets are roasting, do all of your chopping, grinding, grating, etc.

5. Toast the pistachio nuts, then set aside.

6. Next, get out a large bowl and add all the ingredients, above, listed under Beet ingredients, except the salad greens and the nuts. Stir and set aside.

7. When beets are done, remove with oven mitts and put them where they can cool down completely (like 30 to 60 minutes)

8. Use a veggie peeler to remove outer rough skin. Cut beets into bite-size pieces, and try to make them square shaped.

9. Add the cut beet pieces to the large bowl with the beet ingredients. Cover with saran wrap. Stir well and marinate in the refrigerator overnight.

10. The next day, chop the nuts, if you haven't already.

11. In a bowl, add all the ingredients for the goat cheese topping. Whip until the dressing/topping is smooth with a silky consistency. Then put in fridge until ready to use.

12. In a salad serving bowl, (I like a glass salad bowl for this recipe), put all the washed (then dried with paper towel) red and green salad greens. Then pour all the contents of the golden beets over the greens. Sprinkle the top with the nuts and any edible flowers you were able to find.

13. You can either add a dollop of the topping over the beets in salad bowl. Or you can serve the topping and pass it around at the table. Toss at the table, before you serve, to get the greens, beets and dressing well combined.

14. Serve immediately.

I could not believe how good this salad turned out. It's really easy to make and look how beautiful it is. ©Joyce Hays, Target Health Inc.
At a dinner for six, over the weekend, we started with crudites, dip and wine in front of our Koi aquarium. Then moved to dining table for shrimp; next this Autumn Golden Beet Salad; then a chicken tagine, and a butternut squash/mushroom casserole. Dessert was a selection of sweets. Everyone went for the chocolate cake. ©Joyce Hays, Target Health Inc.
Each guest found a little finger puppet on their plate. But these guests didn't need a reminder to vote. ©Joyce Hays, Target Health Inc.
We served Pouilly-Fuisse and Cabernet Sauvignon ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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