Baby Beet Salad with Chevre and Savory Caraway-Walnut Granola

Baby Beet Salad with Chevre and Savory Caraway-Walnut Granola

Here the classic combination of roasted beets and fresh goat cheese is brought to a new level thanks to the addition of a Walnut-Pecorino Savory Granola.

Ingredients

For the granola:

  • 1 cup rolled old-fashioned oats
  • 3/4 cup California walnut halves, roughly chopped
  • 1/4 cup finely grated Pecorino cheese (about 1/2 ounce)
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon kosher salt
  • 1 large egg white
  • 4 teaspoons honey
  • 2 teaspoons low-sodium soy sauce or Tamari
  • 2 tablespoons grapeseed or walnut oil

For the vinaigrette:

  • 1/4 cup red wine vinegar
  • 1 medium shallot, minced (about 3 tablespoons)
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • Kosher Salt and Freshly Ground Black Pepper

For the Salad:

  • 1 tablespoon grapeseed or walnut oil, divided
  • 1 1/2 pound baby beets, peeled and cut into sixths
  • Kosher salt and freshly ground black pepper
  • 10 ounces baby kale, chard, or mustard greens
  • 4 ounces fresh goat cheese (chevre), crumbled

Directions

For the granola:

  1. Heat the oven to 325°F and arrange a rack in the middle. Line a rimmed baking sheet with parchment paper and set aside. Combine oats, walnuts, cheese, caraway seeds, and salt in a large bowl and stir to combine; set aside.
  2. Place the egg white, honey, soy, and oil in a small bowl and whisk until foamy. Pour into the oat mixture and stir until everything is well coated. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown throughout, stirring every 10 minutes, about 25 to 30 minutes total (keep in mind granola will continue to crisp as it cools). Remove the baking sheet from the oven and let the granola cool completely. (Granola can be made up to 5 days in advance; store in an airtight container at room temperature.)

For the vinaigrette:

  1. Place all ingredients in a jar, season with salt and freshly ground pepper, close, and shake until all ingredients are incorporated and come together as a vinaigrette, about 30 seconds. Just before serving, taste, adjust seasoning as desired. (Vinaigrette can be made up to 5 days in advance; store refrigerated in an airtight container.)

For The Salad:

  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Spread the beets on a rimmed baking sheet and toss with 1 tablespoon of the oil and season with salt and pepper. Roast the beets for 20 minutes then remove from oven and flip onto other side. Roast for another 15 to 20 minutes, or until they’re knife tender and golden brown. (Beets can be roasted up to 5 days in advance; store refrigerated in an airtight container.)
  3. To serve, divide greens among serving plates, top with roasted beets, cheese, granola, and drizzle each salad with a few spoonfuls of vinaigrette.