Starting our recipes of the month with a starter: Stacked Beet Salad with Lemon Beet Vinaigrette!
This is such a gorgeous way to serve your next beet salad, and it incorporates some classic flavour combinations guests are sure to love!
Ingredients (serves 4):
one bunch of red beets, stems & leaves removed (about 3), boiled
one bunch of gold beets, stems & leaves removed (about 3), boiled
3 ounces of baby arugula
2 tablespoons olive oil
Juice from one lemon
1 tbps white wine vinegar
1/2 tbsp honey
1/2 cup chopped walnuts
1 cup crumbled goat cheese
Salt and pepper to taste
How to:
1. Boil your beets well in advance to ensure they have cooled by the time we are assembling the salads, this can be as early as the day before. An average size beet will need about 30 minutes to cook through. Save about 1/4 cup of the water before draining to use in dressing.
2. Prep dressing: add olive oil, lemon juice, white wine vinegar, honey, and beet water to a cup or small bowl and whisk together. Add salt and pepper to taste.
3. Slice your now cooked beets into thin disks, we try to do about 1/2 a centimetre.
4. Assemble: on each plate, add a pinch of arugula as the base, stack your first beet disk, then some goat cheese and more arugula, and repeat. You should finisht with 4-5 beet layers. Top with more goat cheese, walnuts, and your dressing. Serve immediately!
Be sure to tag us in your creations - someones got to give this a try!!