Beet and Goat Cheese Salad with Orange Vinaigrette

Beet and Goat Cheese Salad with Orange Vinaigrette

Perfect for lunch any day or a light meal on a hot summer night.

Serves 2

Preparation: 45 minutes prep time and 10 minutes assembly

1           Beet (large)

4 cups   Mixed greens

½ cup   Orange vinaigrette

3 Tbsp. Crumbled Chevre/ Feta

2 Tbsp. Grated Monterey Jack

½ cup   Candied walnuts

1 cup    Croutons

Orange Vinaigrette

½ cup    Orange juice

4 Tbsp.  Rosemary EVOO (see notes)

2 Tbsp.  Lime juice

1 tsp.     Orange marmalade

Salt and Pepper to taste

Candied Walnuts

¼ cup   Sugar

½ cup   Walnuts

Do ahead: Cook the beet for 15 minutes in a pressure cooker on the flame. Turn off the flame and let it cook as it cools in the pressure cooker (see notes). Once the beet is at room temperature, chill for at least 15 minutes in the refrigerator.

While the beet is cooking, make candied walnuts. Heat the sugar on medium flame in a non-stick pan. Stir occasionally. When the sugar melts and turns into a golden syrup, add the walnuts and stir to coat lightly. Remove from pan and allow to cool completely on a plate.

Assemble the Salad

Combine all the ingredients of the vinaigrette in a food processor and blend for 30 seconds.

Add the dressing, cheeses, walnuts and croutons to the mixed greens and toss to mix well.

Peel and slice the beet.

Divide the salad among 2 plates. Top it with the sliced beet and serve.

Notes:
You can make your own Rosemary Extra Virgin Olive Oil by simply warming some extra virgin olive oil and adding a sprig of fresh rosemary to it. Make sure the oil is not too hot so that the herb does not get fried.

Cooking time for the beet will vary depending on the pressure cooker and the flame. I used a small pressure cooker and medium flame. Use your judgment for cooking time if using a larger cooker or an electric/ induction cook-top.