Whipped Goat Cheese Beet Salad
As someone who wasn’t a fan of beets, I discovered a love for them while at the Culinary Institute of America (CIA). The beet salad we made was both beautiful and delicious. Here’s my take on that dish.
Whipped goat cheese:
– 8 oz goat cheese, softened
– 3 tbsp cream cheese (or Greek yogurt)
– 2–3 tbsp heavy cream (or milk), to taste
– 1 tbsp honey
– 1 tbsp lemon juice
– Pinch of salt
– White pepper to taste
Beets:
– 3–4 medium beets (red and golden)
– 1/2 tbsp cumin
– Salt and pepper to taste
– 6 cups water
– 1/4 cup vinegar
Dressing:
– 2 tbsp olive oil
– 1 tbsp red wine or balsamic vinegar
– 1 tsp honey
– 1/2 tsp Dijon mustard
– Salt and pepper to taste
– Fresh herbs (mint, dill, or basil)
– Optional: orange segments or pomegranate seeds
Instructions:
1. Simmer the Beets:
– Place unpeeled beets in a pot with water and boil for 40 minutes.
– Let cool, then rub off the skins and cut the beets into wedges.
2. Make the Whipped Goat Cheese:
– Blend goat cheese, cream cheese, honey, lemon juice, salt, and pepper in a food processor until smooth.
– Add heavy cream until the mixture is airy and spreadable.
3. Make the Dressing:
– Whisk olive oil, vinegar, honey, Dijon mustard, salt, and pepper until combined.
4. Assemble the Salad:
– Spread whipped goat cheese on a plate, toss beets with dressing, and spoon them over the cheese.
– Top with nuts, herbs, and optional fruit.
Enjoy your vibrant salad!
