ROASTED BEET AND CANDIED WALNUT SALAD

 

INGREDIENTS

2 Red Beets, sliced

8 oz Extra Virgin Olive Oil, separated

Salt and Pepper to taste

6 oz Azar^Ò Oil Roasted Cashews, minced

2 oz Aged Red Wine Vinegar

2 Tbsp Rice Wine Vinegar, unseasoned

2 Tbsp Shallots, minced

1 Garlic Clove, minced

Pinch Dried Marjoram Leaves

Pinch Dried Savory Leaves

1 Egg, coddled

5 oz Mixed Salad Greens

1 Yellow Heirloom Tomato, sliced

1 Orange Heirloom Tomato, sliced

12 Grape Tomatoes, sliced in half lengthwise

8 oz Azar^Ò Chef Xpress Candied Walnuts

2 oz Tellaggio Cheese, shaved

 

DIRECTIONS

Preheat oven to 275 degrees F. 

Wash and de-stem beets; toss with just enough olive oil to coat.

Wrap in aluminum foil and season with salt and pepper.

Place on sheet tray and roast until tender (about 45 minutes).

 

To make the Roasted Cashew Herb Vinaigrette:

In a food processor mince cashews until they are in fine pieces; set aside.

In the empty food processor, add both the vinegars, the shallots, garlic, and all the spices. 

Add the egg and blend; slowly add remaining oil until mixture thickens. 

Remove from food processor and refrigerate for 2 hours.

 

To serve salad:

Toss salad greens with vinaigrette. 

Top greens with slices of beets, tomatoes, and garnish with candied walnuts and Cheese.

 

 

Serves 12.