#Goat’s Cheese Apple and Nut Beetroot Leaf Salad recipe

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Goat’s Cheese, Apple and Nut Beetroot Leaf Salad (Vegetarian)

It truly is a special kind of joy picking home-grown vegetables in the Kitchen Garden. A joy enhanced when one sees them on one’s plate, and taste their crisp, fresh, delicious flavour. I am still digging up Beetroots, and their leaves makes an excellent substitute to lettuce, like in this fragrant Goat’s Cheese, Apple and Nut Beetroot Leaf Salad! Happy Thursday!

Ingredients (serves 1):

the leaves, large and small, of 4 to 6 Garden Beetroot leaves, depending on their size

1/4 cup pecan halves

1/2 tablespoons pumpkin seeds

1 heaped teaspoon Dijon Mustard

1 1/2 tablespoon olive oil

1 tablespoon apple cider vinegar

1 tablespoon pure (Grade A) Canadian Maple syrup

a pinch of salt and freshly cracked black pepper

1 apple (like a Ribston Pippin or Golden Delicious)

30 grams/1 ounce soft goat’s cheese

Thoroughly rinse Beetroot leaves under cold water, until all dirt is removed. Dry them in a spin-drier. Set aside. 

In a small frying pan over  high flame, toast pecan halves and pumpkin seeds until just browned and fragrant. Remove from the heat; set aside.

In a medium bowl, combine Dijon Mustard, olive oil, apple cider vinegar and Maple Syrup. Season with a pinch of salt and black pepper, and whisk energetically until well-blended.

Roughly chop Beetroot leaves. Rinse, halve core and dice apple. Add chopped Beetroot leaves and diced apple to the bowl, and toss well, to generously coat in dressing.

Spoon Beetroot leaf and apple salad into serving plate. Scatter chunks of goat’s cheese liberally on top, and sprinkle generously with toasted pecans and pumpkin seeds.

Enjoy Goat’s Cheese, Apple and Nut Beetroot Leaf Salad immediately, or chill in the refrigerator until serving time (but toasted nuts are better still a little bit warm!)

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