Baby Beet Salad with Chévre and Savory Caraway-Walnut Granola

Baby Beet Salad with Chévre 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

granola

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

vinaigrette

  • 1/4 cup red wine vinegar
  • 1 shallot, medium, 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 black pepper, freshly ground

Salad

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

Directions

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.)

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.)

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.