It is no secret that I am a beet lover. I have used beets in all sorts of things on this blog from brownies, to cheesecake to cookies, to a dessert lasagna. But, I also love them in savory applications of course. Although I love to just eat beets plain with a little vinegar, (and I do so often) there are so many fun ways to play with them and make them look pretty in salads!I was recently at Heartland Restaurant in St. Paul, and I had the most wonderful little amuse bouche with beets. It had a silky red beet chevre mousse, crunchy beet chips, and marinated beets! It was amazing, and it made me want to create
a salad with the same textures and flavors!
For the "chevre" beet mousse, I decided to use my almond chevre instead of the real thing as I am in love with nut cheeses lately and I alway have plenty of almonds on hand. It was just as delicious as the real chevre, still silky and creamy with the lovely shocking pink of the beets! A simple arugula salad with raw beets and pistachios, and sweet and tangy jewel like marinated beets completed the plate. It was almost too pretty to eat, but who am I kidding...I polished off every last bite!
3 medium red beets, sliced very thin
3 medium golden beets, sliced very thin
3 medium red beets, roasted*, peeled and cut into small dice
3 medium golden beets, roasted*, peeled and cut into small dice
3 Tbsp lemon juice
1 Tbsp maple syrup, or honey
Beet Almond "Chevre" Mousse
1 cup ground raw almonds (or almond flour)
2 Tbsp organic lemon juice
1/4 tsp sea salt (or to taste)
2-4 Tbsp filtered water
1 small garlic clove
1 small roasted red beet*
1 large bunch of baby arugula, spinach, or a mixture of your favorite greens
1 raw golden beet, peeled and cut into thin matchsticks
1 raw red beet, peeled and cut into thin matchsticks
2 Tbsp olive oil
2 Tbsp lemon juice
sea salt and freshly ground pepper to taste
1/2 cup shelled pistachios
To make beet chips, place them on a tray in a dehydrater and dry them for about 8 hours or more depending on the size of the beets. When dry, coat with a light coating of olive oil and sprinkle with sea salt. Set aside.
To made marinated beets (dividing between 2 separate bowls), combine beets, lemon juice (1 1/2 Tbsp each bowl or about 1/2 a lemon) and honey (about 1/2 Tbsp each bowl) and toss to combine. Set aside.
To make beet chevre mousse, combine all ingredients, except water in the food processor and process until blended, then add a little water at a time until it is a chevre consistency (but not too runny). Place the mixture in a pastry bag, and set aside.
In a large bowl, combine greens and julienned beets and drizzle with olive oil and lemon juice. Sprinkle with sea salt and freshly ground pepper to taste. Toss to combine.
To plate, place a mound of the greens on each of 3 plates, and sprinkle with pistachios. Spoon a bit of the marinated beets onto each plate, and pipe a fat line of the beet "chevre" onto each plate as well. Place a few of the beet chips onto each plate as well, and serve!
*To roast beets, wrap them in foil (I did separate foil for the gold and red beets to preserve the color) and roast them at 475 degrees for about 1 hour or more until tender when poked with a knife (depending on the size of the beets). Remove from oven, and let cool before peeling.