Golden Beet and Whipped Goat Cheese Salad with Walnut Mint Pesto
the most flavor packed salad, the golden beet and whipped goat cheese salad with walnut mint pesto
For the beets:
Three golden beetsstems cut off
salt and pepper
For the goat cheese:
For the Mint Pesto:
2cupslightly packed mint leaves
2cupslightly packed basil leaves
1/4cupextra virgin olive oil
extra walnuts for garnish
Preheat oven to 425.
Coat the beets with olive oil and season with salt and pepper. Place the beets on a baking sheet lined with foil and bake for 45 minutes or until fork tender. Remove and allow to cool to room temperature.
When cool, gently peel off the skins and slice the beets horizontally into 1/2 inch slices. Set aside.
In a medium bowl, beat the goat cheese, cream and honey with a hand mixer fitted with a whisk attachment until light and fluffy. Cover and refrigerate until ready to use.
In the bowl of a food processor or blender, add the mint, basil, walnuts, garlic and olive oil. Process until all the ingredients are finely chopped and well blended. Add more oil if necessary. Transfer to a bowl and set aside.
To assemble, line each plate with arugula and one large beet slice. Spread one heaping tablespoon of the goat cheese over the beet and top with another beet. Repeat until each beet has been assembled and then drizzle with the pesto. Garnish with walnuts and serve immediately.