Purple Haze Smashed Beets & Goat Cheese Salad
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Servings
1-2 servings
Cook Time
1 hour
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.
Author: Chef Tony Reed
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
-
Spiceology Purple Haze Blend to taste
- 2 oz Red Wine Vinegar
- 4 oz Olive Oil
- Salt to taste
Vinaigrette:
Directions
- 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).
- Remove beets once tender and place on a sheet pan lined with a paper towel.
- Dry off beets and smash just enough before the beet crumbles apart.
- Add beets to seasoned cast iron pan on medium-high heat and sear each side of the beets to create a crust.
- While the beets sear, mix together the vinaigrette ingredients in a squeeze bottle.
- Mix the beet greens and spring mix together and plate.
- Plate beets over greens mixture and dress with vinaigrette.
- Crumble goat cheese over plate and season with salt.
- Serve immediately.
