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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, pickled eggs, in vinaigrettes and sauces, with seafood, pork and chicken – you name it.
Check out more of Chef Tony’s recipes over on Youtube.
Purple Haze Smashed Beets & Goat Cheese Salad
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 1–2 servings 1x
Ingredients
Scale
- 2 Red Beets
- 2 Golden Beets
- 4 fl oz Red Wine Vinegar
- 1 fl oz Olive Oil
- 1 Spiceology Bay Leaf Salt to taste
- 1 oz Beets Greens
- 1 oz Spring Mix
- Goat Cheese crumbles
- 1/4 cup Spiceology Purple Haze Blend
Vinaigrette:
- 2 oz Red Wine Vinegar
- 4 oz Olive Oil
- Salt to taste
- Spiceology Purple Haze Blend to taste
Instructions
- 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.
