Goat Cheese Salad Towers with Beets
These Goat Cheese Salad towers are made with stacking beets and goat cheese. They taste amazing but also look so impressive!
Servings 4 -6
Calories 547kcal
Ingredients
For the beets
- 16 Small thin wood skewers
- 4 large red beets of similar size
- 250 grams plain goat cheese softened / room temperature
- Small round Cookie cutter
For the dressing
- 1 tbsp fig jam
- 3 tbsp white balsamic vinegar
- 2 tsp white wine vinegar
- 1 tsp honey
- ¼ cup olive oil
- 1 tsp salt
- ¼ tsp ground pepper
- ¼ tsp chili flakes
- 1 large or 2 small garlic cloves pressed
For the salad
- 6 slices of prosciutto
- 2 bunches tuscan kale / lacinato kale
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ⅓ cup pickled onions
- 2/3 cup green olives halved
- ¾ cup pecans toasted if desired
Instructions
Roast the beets
- Preheat the oven to 400F.
- Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil, and wrap each beet individually in foil. Place the foil-wrapped beets on a baking sheet. Roast for 40-60 minutes or until fork tender. Unwrap the beets and allow them to cool.
- When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Set aside.
Make the dressing
- Add the dressing ingredients to a small bowl and whisk together until combined. Set aside.
Crisp the prosciutto
- Heat a nonstick pan over medium heat.
- When the pan is hot, add the slices of prosciutto (do this in batches so the prosciutto doesn’t overlap) and cook until browned on one side, flip until browned on the other side. Set aside on the plate and the prosciutto will continue to crisp up while it cools. Repeat until all slices are crispy. Set aside.
Assemble the beet and goat cheese skewers
- Slice the cooled beets into 1/4-inch thick slices. Then, use a small round cookie cutter to cut out rounds from as many of the slices as you can.
- Place one beet round on a cutting board and spread 1-2 tablespoons of softened goat cheese on the round, depending on how much is needed to cover the round. Layer another beet round on top and gently push down so the goat cheese spreads to the edge of the beet round. Repeat to create a stack of 4-5 beets please let me know the size of the stacks you create depending on the size of the beets – set aside the stack and keep creating until you’ve used all the beets.
- Once you’ve created all of the stacks, cut each stack into 4 wedges and place 1 long toothpick or thin skewer gently in each wedge. Set the wedges aside.
Assemble the salad
- Add the kale to a large bowl with 1 tablespoon of olive oil and 1 tsp kosher salt. Massage the kale for 1-2 minutes to soften.
- Drizzle three-quarters of the dressing over the kale and toss to combine. Top the salad with the remaining ingredients - break up the crispy prosciutto into pieces over the kale and then add the pickled onions, green olives and pecans. Toss a few more times to combine.
- Finally, top with the beet and goat cheese skewers and drizzle the skewers with the remaining dressing.
Video
Notes
- This salad is great for any season! Serve it with something from the grill like our Sumac Chicken Thigh Skewers or in the Fall or Winter as a part of a holiday spread.
- If you love this salad, try our Roasted Beet + Salmon Salad (Blue Zone Recipe)
Nutrition
Calories: 547kcal | Carbohydrates: 31.9g | Protein: 19.6g | Fat: 40.3g | Saturated Fat: 12g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 19.9g | Cholesterol: 67.7mg | Sodium: 1617.3mg | Fiber: 5g | Sugar: 10.6g
