Try this Goat Cheese Beet Noodle and Cherry Salad recipe
- salt and pepper to taste
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- for the salad:
- for the dressing:
- 1/4 up crumbled goat cheese
- 2 teaspoons minced shallots
- 2 medium beets peeled blade d, noodles trimmed
- 1 box kale italia greens
- 1/2 pound pitted and halved cherries (bing or dark hudson ar
- 1/4 up roughly chopped walnuts
- 1/4 up fresh lemon juice
- 1/4 up extra-virgin olive oil
- Carbohydrate 5.7891249976722 g
- Cholesterol 0 mg
- Fat 0.171625 g
- Fiber 1.23403122930455 g
- Protein 0.816521874991525 g
- Saturated Fat 0.01755475 g
- Serving Size 1 1 Serving (104g)
- Sodium 79.0467682290537 mg
- Sugar 4.55509376836765 g
- Trans Fat 0.0259375 g
- Calories 26 calories
Step-by-step
- Place all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference, if needed.
- Place the beet noodles, Kale Italia greens and cherries into a large mixing bowl and pour over the dressing and toss altogether to combine.
- Plate the salad into bowls, top with goat cheese, walnuts and serve.
Earthy raw beet noodles yield a crisp resistance against the tooth, contrasting sharply with the yielding softness of creamy, acid-set goat cheese. Acidity in the dressing acts on the dense cell walls of the beets, softening their rigid structure through mild maceration. Whisking extra-virgin olive oil into fresh lemon juice and Dijon mustard creates a temporary emulsion; emulsifying agents in mustard prevent immediate coalescence of oil and water droplets. Raw beets require spiralizing with a fine blade to ensure the strands are thin enough to absorb the dressing within fifteen minutes of tossing. Walnuts introduce polyunsaturated fats that coat the palate, dampening the sharp lactic tang of the cheese.
Dairy-free adaptations require substituting the goat cheese with an equal volume of crushed roasted almonds or a plant-based feta crumble formulated from coconut oil and potato starch. Nut allergies demand replacing walnuts with toasted sunflower seeds at a one-to-one ratio to preserve the necessary crunch. Kale greens should be massaged with a fraction of the oil for sixty seconds if a softer leaf texture is preferred over the natural crispness.
