The first splashes of Fall colors and refreshingly cooler temperatures arrive in the Carolinas, inspiring me to draw on my recipes with an earthy tone of root vegetables and sweet mountain apples.
Cooking classes on location
This reminded me of an event last Fall before the world changed! A cooking class that I held right in the tunnel at Tega Hills Farm, with a gorgeous Roast Apple and Beet Salad with Warm Goat’s Cheese Croquettes, on a bed of the super fresh Tega Hills Farm lettuces and microgreens.
The earthiness of the beets is tempered by roasting, with a wonderfully sweet result, complemented by roasted apples. Even those who tell me they don’t like beets love this salad!
Beets, a health superstar
Beets are packed full of amazing health benefits, a valuable source of vitamins and minerals, including folate, manganese, and potassium. Packed full of nitrates, beets are heart-healthy and great for controlling blood pressure, s well as assisting the liver in the detoxification process.
I do hope you try this delicious salad, keep an eye out in my newsletter, we will schedule more in-person events as soon as possible!
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Roast Apple & Beet with Warm Goat’s Cheese Croquettes
Description
An elegant salad, roasting the beets and apples brings out the sweetness, topped with warm, melting goats cheese rounds and spiced pecans.
Ingredients
For the Goats Cheese Rounds:
1 12 oz log soft fresh Goats Cheese
1/2 cup Pecans
1/2 cup Gluten Free Crackers
1 egg, lightly beaten
¼ cup Ghee (clarified butter) for cooking
- NOTE: A combination of almond flour, nuts or gluten free crackers will work!
Spiced Pecans:
1 cup Pecans, rough chopped
2-3 tablespoons Honey
1 teaspoon Pumpkin Pie Spice (aprox)
Salt
For the Roasted Apple:
3 Gala or Honeycrisp apples
1 tablespoon Olive Oil
1 tablespoon Red Wine Vinegar
1 teaspoon Coconut or Brown Sugar
For the Roasted Beets:
2 Medium Red Beets
1 tablespoon Olive Oil
1 tablespoon Red Wine Vinegar
1 teaspoon Coconut or Brown Sugar
For the dressing:
¼ cup fresh Lemon Juice
¼ cup Red Wine, Sherry or Pomegranate Vinegar
1 cup Olive Oil
2 drops Monk Fruit or 1 tablespoon Honey
1 tablespoon Dijon Mustard
pinch salt
For the salad:
8 oz mix of salad greens, in bite size pieces
Instructions
- Prepare the Goat’s cheese rounds: Wiz together the ingredients in a food processor until roughly ground.
- Cut the cheese log 12 pieces, and dip each piece first in the egg mixture, then in the crumb mixture. Place on a cookie sheet, and freeze.
Prepare the Spiced Pecans
- Preheat oven to 350F, and prepare a large sheet pan with parchment paper
- Place the nuts on sheet, and drizzle with the honey.
- Sprinkle over the spices and salt to taste
- Bake for 8 minutes, take out and stir
- Bake for an addition 4 to 6 minutes, checking frequently
- Allow to cool
Prepare the Roasted Apples
- Preheat the oven to 450F
- Cut the apple into 8 slices, remove the core.
- Toss with the dressing, and place on a roasting pan.
- Roast in 10-minute increments, turning until golden, approximately 20 minutes total, set aside.
Prepare the Roasted Beets
- Peel the beets and cut into small wedges
- Place in a casserole dish, toss with the dressing.
- Cover with foil, and place in a 450F oven for 30 minutes.
- Remove the foil, stir and roast about 25 to 30 minutes more until fork tender.
- Ser aside.
Prepare the Dressing:
- Blend all ingredients except the olive oil.
- While whisking, slowly add olive oil to allow to emulsify.
To Serve:
- Cook the goat’s cheese rounds: Preheat a pan to medium high and melt a little ghee. Pan fry each goats cheese round, one minute per side until golden and warm.
- Assemble salad: Toss salad greens and with just enough dressing to coat dressing.
- Place a little of the salad on the plate, top with the apple, beets goats cheese rounds and sprinkle with the pecans.
