Purple Haze Smashed Beets & Goat Cheese Salad

Chef Tony Reed
Servings

1-2 servings

Cook Time

1 hours

Cuisine

Modern American

Category

Side

Bright and earthy - you'll end up making this Smashed Beets and Goat Cheese Salad all year long.

 This side dish features our somewhat misunderstood / underappreciated Signature Blend: Purple Haze. We sometimes hear from cooks they just don't know how to use or what to do with this earthy and beet powder-based blend. Besides imparting an amazing red color, this blend is perfect for roasting veggies, and pickled eggs, in vinaigrettes and sauces, with seafood, pork, and chicken - you name it.

Purple Haze Smashed Beets & Goat Cheese Salad

Ingredients

  • ¼ cup Spiceology Purple Haze Blend

  • 1 Spiceology Bay Leaf
  • 2 Red Beets
  • 2 Golden Beets
  • 4 fl oz Red Wine Vinegar
  • 1 fl oz Olive Oil
  • 1 oz Beets Greens
  • 1 oz Spring Mix
  • Goat Cheese crumbles

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  • Spiceology Purple Haze Blend to taste
  • 2 oz Red Wine Vinegar
  • 4 oz Olive Oil
  • Salt to taste

Directions

  1. In a medium sauce pan add beets, 4 oz of red wine vinegar and olive oil, Spiceology Purple Haze, salt, and bay leaf. Bring to a boil and then simmer for until tender (45 minutes).
  2. Remove beets once tender and place on a sheet pan lined with a paper towel.
  3. Dry off beets and smash just enough before the beet crumbles apart.
  4. Add beets to seasoned cast iron pan on medium-high heat and sear each side of the beets to create a crust.
  5. While the beets sear, mix together the vinaigrette ingredients in a squeeze bottle.
  6. Mix the beet greens and spring mix together and plate.
  7. Plate beets over greens mixture and dress with vinaigrette.
  8. Crumble goat cheese over plate and season with salt.
  9. Serve immediately.
Recipe Products
Herb
Blend

Purple Haze Vegetable Seasoning

Key Ingredients

Ancho Chile, Garlic Granules, Celery Seed, Carrots, Beet Root Powder