The best ROASTED BEET SALAD! (with radish, apple & cheese)

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For the recipe: https://weekendatthecottage.com/roasted-beet-salad/

Want to feel like a gourmet chef? Make this ROASTED BEET SALAD recipe. It truly is a culinary showstopper.

This salad is all about the layers of flavour found in roasted beets, tangy watermelon radish, peppery arugula and a slightly sweetened vinaigrette.

Sometimes I suggest adding ingredients you have on hand, but this time I discourage it. Instead, prepare this recipe exactly as shown, but enjoy it mindfully. Savour each bite and relish the flavours.

Here are some easy tips to assist you in making this salad:

1) VINAIGRETTE – I make this simple vinaigrette at least once a week and it’s especially perfect for this salad. Make a double recipe of the dressing and store the extra in an airtight container or canning jar for up to two weeks. It’s nice to have on hand.

2) BEETS – I make this salad using yellow beets. Sure it’s about the sunny colour, but it also prevents my hands from getting stained pink when I peel the beets. If it was the summer and I was pickling thirty-six or forty-eight large jars of them, I’d welcome stained hands, showing them off like a badge of honour. With a recipe where such a small quantity is required, I say, “Stainless, please”.

3) RADISH – When selecting the radish for this salad, begin by looking for Watermelon Radish – you just can’t beat their unbelievable colour and tangy taste. If you can’t find those then look for French Breakfast or Cherry Belle.

4) CHEESE AND APPLE – The combination of cheese and apple has long been a fan favourite. In this application, I’m looking for specific types: for the cheese, try to find IBERICO, a fabulous Spanish cheese made from goat, sheep and cow’s milk – how amazing it that? I’m crazy about this triple milk cheese, with its mild, nutty flavour. My apple choice is Fuji for its tangy flavour and firmness, which hold up to the mandolin action.

5) MANDOLIN – Our regular readers know how much I work with my vegetable mandolin. It is such a wonderful kitchen utensil because it saves time and allows you to prepare vegetables and fruit in uniform fashion. It has double duty in this salad as we use it to thin-slice the radishes and julienne the apple. It might seem like an expensive extravagance, but I’m worth it AND SO ARE YOU!

Roasted yellow beets and shaved watermelon radish tossed with arugula, apple and Iberico cheese in a tangy nut vinaigrette – this is the definition of a delicious salad!

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THANKS FOR WATCHING!

A remarkably delicious Roasted Beet and Radish Salad. Today, on Weekend at the Cottage. the cottage for an important dinner. Whether it’s a for an important dinner whether it’s a family get-together in the country. This is one of those recipes that really will is one of those recipes that really will like you’re a professional chef, in the making! The recipe begins with the principal ingredient, which is roasted beets. So, I have yellow beet. I peel them and then I’m cutting them in half, cutting them in quarters. You’ll need six medium size yellow beets for this recipe. I toss them in a little bit of extra virgin olive oil, sprinkling of salt and virgin olive oil sprinkling of salt and parchment-lined baking sheet. Cover it with foil and then roast your beet in a preheatd, at 400 degree, oven for exactly 45 minutes. When the beats are done take them out of the oven and allow them to cool. Our next two ingredients we prepare using a mandolin. The first is Rainbow radish. I only have the cross blade in a small decline on the mandolin. So, when I take the peeled Rainbow radish and you just, kind of, run it back and forth. You’ll see it’s almost like shaving the radish, which is perfect. Now, we have Fuji apple. I peel the apple and I cut it into smaller segments sizes. I’ve added the underlying blade to the mandolin so this is a large Julienne form. I’ve extended the incline on the blade and, now, when I take the apple and draw it across, you’ll see that it’s producing these lovely light juliennes of this very firm, tangy apple. Let’s make the vinaigrette. For the vinaigrette, I have a combination of unusual ingredients again. We start with 1/4 cup of lemon juice, 2 tsp of Dijon mustard, 1 tsp of honey. You can add a little bit more honey, if you’d like your vinaigrette a bit sweeter. 1 tbsp of chopped chives. Now, I have 1/4 cup of ground walnuts and I whisk those ingredients together. I started with those ground walnuts, now, i’m adding walnut oil – a 1/2 cup. Slowly whisk it and to bring your vinaigrette together. We’ll set the vinaigrette to the side. Time to toss our salad. Now we have a large salad bowl and we’re going to get ready to toss our salad. We placed in our sliced, roasted yellow beets. Next comes our shaved, paper-thin radishes. Gorgeous julienne of apple and a 1/4 cup of chopped walnuts. Drizzle a little bit of the dressing on top and toss. Next step, is to add 2 cups of baby arugula and I wanted to add the arugula now because I don’t want it overdressed in the salad. You’ll see, we’re adding the arugula and then, I’m adding some fine shavings of a cheese called Iberico. It’s from Spain. it is a beautiful triple milk cheese. Sheep’s milk, goats’ milk and cows’ milk. It’s very subtle. I love the texture and the flavour of this subtle cheese. Add that in and we toss your salad again. Now we’re transferring our salad onto appetizer plates. It certainly does look wonderful. If you have a little bit of fresh black pepper, now the time to add it. A little bit of cheese, now’s the time to sprinkle it. And then, ultimately when everyone sit down, just like me, it will be time to enjoy this salad. I guarantee you, you will enjoy! Looking for other remarkable recipes please visit: Also, head to our YouTube channel. Don’t forget to subscribe to our channel because we have new videos going up all the time. If you like our videos head down at the bottom of the screen here give it a thumbs up and also remember to share all of your favourite videos on your favourite social media feeds like Pinterest Instagram Facebook and Twitter Thanks for hanging out today. Hope you come back again soon. Take care.