This salad looks fancy but I assure you it is simple! And yummy!
I cooked my beets ahead of time to allow them to cool in the fridge. You can also serve this warm if you like.
I also make my vinaigrette ahead of time since it will keep for a few days.
2 medium beets
Scrub your beets (you will peel them after boiling). Bring a pot of water to a boil. Add your beets. Cover, and turn heat to low.
Allow beets to cook for 20 minutes, you will be able to poke them with a fork. (They retain their crunch factor of you don’t overcook)
Turn heat off after 20 minutes and remove beets from the water. Allow to cool for 5-10 minutes
you can now easily peel and slice your beets.
Set aside in the fridge. Keep your beets in the shape you slice them (it looks nicer when stacked)
4 tbsp lemon juice (fresh, no concentrate poop)
4 tbsp olive oil
1 tsp honey
1/4 sea salt
1/4 tsp dried thyme
1/4 tsp ground cardamom
Black pepper, just a little
Combine all ingredients in small jar. Shake well. Set aside in fridge.
Beet Salad How to Create:
Sliced beets (prepped in advance)
1/4 c pine nuts
1/3 c Soft goat cheese
1/2 c Watercress
Lemon vinaigrette (prepped in advance)
Lightly toast pine nuts on a small dry pan. Be careful they burn easily!
Mix goat cheese with 1 tbsp of vinaigrette to make a smooth paste.
To create stacks all ingredients are spread over two plates now.
1. Place watercress in centre of plate.
2. Start with a slice of beet, smear of goat cheese mixture, then sprinkle of pine nuts. Repeat until all beet is used up.
3. Sprinkle with pine nuts over top and drizzle with lemon vinaigrette.
Dig in! You will need fork and knife!