Chef Tim Kilcoyne of the The Local Cafe (Ventura, Ca), recently showed me how to make his delicious "Roasted Beet Salad with Goat Cheese." It's a great recipe that's made with fresh, local produce!
Ingredients:
The Local Café's Roasted Beet Salad with Goat Cheese
Serves: 4
Prep Time - Roasted Beets - 45 minutes approximately
Prep Time - Salad: 10 minutes
- 4-5 Golden Root Beets, Roasted
- 1 c. Goat Cheese Crumbles
- 1 1/2 c. Walnuts
- 2 Apples, sliced (with skins left on)
- 1'2 c. Fresh squeezed Lemon Juice
- 2 T. Walnut oil (or Hazelnut oil or more Extra Virgin Olive Oil)
- 1 T. Extra Virgin Olive Oil
- Salt and pepper to taste
Recipe Preparation:
- Roast beets (don't cut bottoms and tops too much) in the oven for 45-minutes to an hour at 375 degrees F. When beets are done, let the cool before preparing the salad.
- Once beets are cool, using your hands, roll back the beet skin to uncover the meat of the beets.
- Cut beets lengthwise to keep their natural shape and place them in a deep bowl.
- Add in walnuts
- Add in sliced apple
- Add in Lemon juice, Walnut oil, Extra Virgin Olive oil and mix.
- Add salt and pepper to taste
- Top salad with Goat Cheese Crumbles (Note: As an alternative, this salad is also great with blue cheese crumbles!)
The Local Cafe is located at 1751 East Main Street, Ventura, CA 93001-3410, (805) 643-0237
Enjoy!
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