Beet and Pear Salad With Walnuts and Goat Cheese
The deeply colored, red sliced beets are topped with sweet pears, goat cheese and a simple walnut vinaigrette in this beautiful and delicious salad.
- Serves: 4 persons
- 2large red beets (stems trimmed, washed)
- 1ripe pear (cored, sliced thin)
- ½cup toasted walnut halves
- 2tbsp. sherry vinegar
- 2tbsp. olive oil
- 2tbsp. walnut oil
- salt and fresh ground black pepper to taste
- 2cups baby arugula leaves
- 4oz. goat cheese (either firm-style aged or softer fresh goat cheese)
Step 1Preheat oven to 375 F.
Step 2Wrap the beets in foil, place in a small baking dish, and bake for 1 hour, or until tender (test with a small knife). Allow to cool completely. When cool, scrape off the skin with a knife, and slice the beets as thin as possible; reserve.
Step 3Fan the beet slices on 4 chilled salad plates. Top with the sliced pear and walnuts. In a small bowl whisk together the vinegar, olive oil, and walnut oil. Season with salt and fresh ground black pepper to taste.
Step 4Toss the arugula with a couple of tablespoons of the dressing, and divide on top of each salad. Top each plate with the goat cheese (grate finely if using firm, aged goat cheese, or simply crumble if using soft goat cheese).
Step 5Drizzle each beet and pear salad with more of the dressing, serving an extra on the side. Serve immediately.