Ingredients

  • 400 grams beets, Cook then thinly slice
  • 110 gram walnut halves
  • 40 ml honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon allspice
  • 100 grams cheese, gorganzola
  • 200 gram lettuce, mixed
  • 40 ml vinegar, red wine
  • 50 ml olive oil, extra virgin

Directions

1. Use different colored beets. Roast beets wrapped in aluminum foil until just done. Cool. Then peel and thinly slice with mandolin. Keep chilled.
2. Honey Roasted Walnuts: Stir together honey, pepper, salt and allspice. Add pecans, toss well. Spread in 1 layer on baking tray. Bake at 350*F/175*C/GM 4 for 10 minutes. Stir and bake 5-10 minutes more. Transfer to parchment paper, separate with forks and cool. Store in covered container at room temperature.
3. Make vinegrette. Add a couple of thin slices of beet to vinegrette and pureé.
4. Assemble salad. Place greens on chilled plates. Mound beets in center. Sprinkle with cheese, then nuts. Drizzle dressing over top. Serve immediately.

Notes
06/14/2005 Decker dinner for 11.


Categories
cold apetizer, salad
Keywords
salad, cold apetizer
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