14 WAC Magazine | wac.net
Tri-color
roasted
beet salad
Beet salad
• 1 oz. golden beets, sliced into thin coins
• 1 oz. Chioggia beets, sliced into thin coins
• 1 oz. red ace beets, sliced into thin coins
• 3 oz. kale, julienned
• 1 oz. green apples, sliced thinly and
soaked in lemon water to prevent
browning
• 1 oz. smoked goat cheese, sliced into coins
Preheat oven to 425 degrees for 15 min-
utes. Roast beets for 25 minutes until soft.
Let beets cool before assembling salad.
Orange & fenugreek vinaigrette
• 3 T. fresh orange juice
• 2 tsp. white wine vinegar
• 1 tsp. crushed toasted fenugreek seeds
• 1/4 tsp. grated orange rind
• 1/8 tsp. kosher salt
• 2 T. olive oil
• Salt and pepper
Whisk orange juice, vinegar, fenugreek,
orange rind, and salt in a medium bowl.
Gradually whisk in oil. Season dressing to
taste with salt and pepper. Can be made
one day ahead. Cover and chill. Re-whisk
before using.
Assembly
Arrange beets, apples, and goat cheese in
an alternating fashion on top of a bed of
kale. Dress salad.
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taste
tri-color beet salad
High in immune-boosting vitamin C, fiber, and essential
minerals, beets are the latest food craze. Jump on the beet
bandwagon with Executive Chef Eric Floyd's colorful salad
that marries the earthy flavor of roasted beets to tangy goat
cheese, tart green apples, and a zesty citrus vinaigrette.
