Recipes
Roasted Beet Salad with radish, goat cheese crumble, spiced walnuts and birch syrup vinaigrette

Roasted Beet Salad with radish, goat cheese crumble, spiced walnuts and birch syrup vinaigrette

Recipe from Chef Russell Weir of Algonquin College

YIELD: 500 2 oz. portions

11 lbs. red beets
11 lbs. golden beets
4½ lbs. red radish
1 qt. birch syrup
1 qt. cider vinegar
3 qts. walnut or grape seed oil
9 lbs. walnut pieces
6 2/3 lbs. creamy goat cheese
16 oz. micro greens

1. Roast the beets in a 350°F oven for 45 minutes to 1 hour, or until they are tender and cooked. Cool down, peel and slice into ½" rounds.

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish