Pickled Beet salad with candied walnuts and goat cheese croutons
Prep
20 min
Total
30 min
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.
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Ingredients
8oz
pickled beets
1cup
arugula
1/4 cup
olive oil
Goat Cheese Croutons
8 oz
fine herb goat cheese
1 cup
panko
2
beaten eggs
1 cup
vegetable oil
Candied Walnuts
1 1/2 cups
raw walnut, halves
3 tbsp
maple syrup
1/2 cup
brown sugar
1/2 tsp
kosher salt
Instructions
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