Smoked Beet Salad
Too good to be true. This Smoked Beet Salad has so many playful flavors your tastevbuds won’t even know what hit em’! Sweet, tangy, spicy, creamy, crunchy, earthy, and... healthy! Enjoy.
2 T Olive Oil
1 1/2 T Bier Hall Bavarian Ale Mustard
1 t Honey
2 T White Balsamic Vinegar
1/2 C Olive Oil
1/2 C Canola Oil
1 Lb Spring Mix
1 C Fennel- Thin Shaved
1 C Red Onion- Thin Shaved
8 Oz Goat Cheese
3 Oz Pine Nuts
Preheat smoker to 350 degrees.
Wash the beets and rub them with the olive oil. Place them in a smoker safe pan and cover with foil.
Smoke for 45-60 minutes or until tender. You should easily be able to poke through the beets with a toothpick.
Allow the beets to cool completely.
In a medium sized bowl, whisk together the mustard, honey and white balsamic vinegar.
Whisking constantly to emulsify, slowly drizzle the oil into the mustard mixture to make the vinaigrette.
Pell and slice beets into ½ moons.
Build the salad with the spring mix on a plate topped with onion and fennel, then drizzle with the vinaigrette.
Finally top with beets, crumbled goat cheese and pine nuts.
Finish with a few grinds of fresh pepper.