Grated Beet, Frisee, Walnut And Goat Cheese Salad
serves 2-4
Beets are naturally colorful, and grated they look like vegetable confetti. You can use any color you like - red, golden, striped - or mix them for a Technicolor effect.
1 shallot, minced
2 tablespoons white wine vinegar
salt and pepper
1/2 teaspoon honey
3 tablespoons olive oil
1 bunch frisée lettuce
4 medium beets, peeled and coarsely grated
4 ounces fresh goat cheese
1/3 cup walnuts, roughly chopped
prep: 15 minutes
total: 20 minutes
small bowl
whisk
peeler
grater
large bowl
1. Combine the minced shallot, vinegar, salt and pepper in a small bowl. Let them sit together 10 minutes. Stir in the honey then drizzle in the olive oil in a thin stream, while constantly whisking until the the dressing emulsifies.
2. Cut off and toss the frisée’s tough root end. Chop or tear the lettuce into slightly-larger-than-bite-size pieces. Rinse and dry the leaves well. Cut off and toss the roots and tops of the beets. Peel and coarsely grate the beets.
3. Combine the beets and frisée in a large bowl. Crumble the goat cheese on top and add the walnuts. Add in a little of the vinaigrette at a time, gently tossing the salad and tasting as you go, so that the salad is coated but not drenched in vinaigrette.
2. Cut off and toss the frisée’s tough root end. Chop or tear the lettuce into slightly-larger-than-bite-size pieces. Rinse and dry the leaves well. Cut off and toss the roots and tops of the beets. Peel and coarsely grate the beets.
3. Combine the beets and frisée in a large bowl. Crumble the goat cheese on top and add the walnuts. Add in a little of the vinaigrette at a time, gently tossing the salad and tasting as you go, so that the salad is coated but not drenched in vinaigrette.
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