Chef Paulette's Tomato-Beet Salad w Goat Cheese & Walnuts - WSMV Channel 4

Chef Paulette's Tomato-Beet Salad w Goat Cheese & Walnuts

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Ingredients

4-5 red or golden beets (or combination)

2 ripe red tomatoes, cut into thin slices

2 ripe golden tomatoes (or 1 pint grape tomatoes), cut into thin slices, grape toms halved

1/2 cup walnuts, broken into small pieces

1-2 sprigs, fresh mint, leaves only, torn into small pieces

2-3 sprigs fresh parsley, leaves only, torn into small pieces

1/4 cup olive oil

2-3 teaspoons mild vinegar

salt & pepper to taste

4 ounces goat cheese, crumbled into small pieces

 

Preheat oven to 400 degrees F.

Rinse beet to get off any dirt. Place on a foil-lined baking sheet. Roast for 45 minutes to 1 hour until tender. (Test with a paring knife). Let beets cool enough so you can handle them. Use a paring knife to peel off skin. Then cut into thin slices.

Place beets and tomatoes in a large mixing bowl. Add herbs and walnuts. Drizzle olive oil and vinegar. Season with salt & pepper. Toss gently to combine. Sprinkle goat cheese crumbles.

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