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Mixed Green Salad with Baby Beets, Baby Leeks, Goat Cheese and Walnuts with a Citrus Vinaigrette

Mixed Green Salad with Baby Beets, Baby Leeks, Goat Cheese and Walnuts with a Citrus Vinaigrette
PREP TIME
10 min
COOK TIME
10 min
YIELDS
4 servings

A delicious salad with gorgeous root vegetables drizzled in a fruity vinaigrette.

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Ingredients

Salad

4
cup mixed greens
12
baby beets, peeled
8
baby leeks, washed, cut into 1-inch long pieces and blanched
¼
cup soft goat cheese
¼
cup walnut pieces, toasted
¼
cup rice vinegar
1
bay leaf
5
whole black peppercorns

Vinaigrette

200
mL fresh tangerine juice
40
mL honey
175
mL olive oil (not too strong in flavour)
175
mL grapeseed oil
40
mL rice vinegar
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Directions

Step 1

In a saucepan place cleaned beets with enough water to cover. Add rice vinegar, bay leaf, peppercorns and salt. Bring to a boil over high heat. Reduce heat to medium and continue to cook until beets can be easily pierced with a knife. Remove from heat, strain beets and allow to cool. Cut beets in half or quarters and refrigerate until ready to use.

Step 2

Combine tangerine juice, honey and rice vinegar in a bowl. Slowly drizzle oils in a steady stream while whisking continually to create an emulsion. Season with salt. Refrigerate until ready to use.

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