Pickled Beet salad with candied walnuts and goat cheese croutons

Topped with a sweet maple dressing and earthy beets, creamy goat cheese and candied walnuts this is a delicious easy salad to whip up in minutes.


Prep
20 min
Total
30 min

INGREDIENTS

Goat Cheese Croutons

Candied Walnuts

METHOD

1) Pre-heat oven to 375F.
2) In a mixing bowl combine sugar, walnuts, maple syrup and salt and place on a baking tray lined with parchment paper. Bake for 10 minutes and allow to cool before using.
3) For the goat cheese croutons … place the flour, panko and egg into separate bowls. Roll the goat cheese into marbles sized balls. Place in the flour shaking off any excess, then the egg and then panko. Freeze for 15-20 minutes.
4) Repeat process without the flour stage.
5)Heat the oil in a medium skillet, just shy of medium heat. Test the oil by sprinkling some panko. Fry croutons gently until golden brown, remove to paper towel.
6)To plate the salad, lay down pickled beets and top with arugula, croutons, walnuts and drizzle with extra virgin olive oil

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