Beet & Citrus Salad with Walnut Purée

Beet & Citrus Salad with Walnut Purée

Beet & Citrus Salad with Walnut Purée

Serves 2-3 

For the Walnut Purée 

85 grams (approx. ¾ cup) walnuts, toasted 

1 ounce goat cheese (optional)

¾ teaspoon stone ground or dijon mustard

1 tablespoon lemon juice 

1 tablespoon olive oil 

1 teaspoon orange juice 

Salt 

In the base of a blender or food processor, add the walnuts. Process to a rough flour-like texture. Add the remaining ingredients and blend until smooth, adding a splash of water or more orange juice to loosen the mixture if necessary. Season to taste with salt and set aside. 

For the Marinated Beets 

550 grams (approx. 4 medium) beets, stem ends trimmed 

½ shallot, minced or thinly sliced 

2 teaspoons olive oil 

1 tablespoon white wine or sherry vinegar 

Salt 

Freshly ground black pepper 

Bring a pot of salted water to a boil, and add the beets. Bring back to a boil then reduce to a simmer, and set the lid ajar. Check for doneness by piercing the beet with a small sharp knife - they are done when the knife slides easily into the center, usually 45 minutes to an hour depending on their size. 


When beets are cool enough to handle, remove the skins by holding the beets and using light pressure with your thumbs to push the skin off (it should come off relatively easily, but use a small knife to scrape off stubborn bits if necessary). Once peeled, cut beets into bite size wedges and set aside in a large bowl. 

Add the shallots, olive oil, vinegar, a big pinch of salt, and a few grinds of black pepper to the beets. Toss to coat the beets in the marinade and taste for seasoning, adding additional salt or vinegar as necessary. Set aside for at least 10 minutes (or up to 24 hrs ahead of time, checking seasoning before serving and adjusting as necessary). 

To Assemble & Serve 

½ orange, skin removed and sliced into thin rounds or half-moons 

1 handful kumquats, sliced into thin rounds 

1 ounce goat cheese 

Microgreens 

Flaky salt


Spread a layer of the Walnut Purée onto a serving plate. Arrange the marinated beets over, and scatter the orange and kumquat slices amongst them. Drizzle any juices from the beets over everything, and garnish with microgreens, crumbled goat cheese, and a sprinkle of flaky salt. Enjoy!


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