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Episode 910 - Bringing It Home: Beet Salad  

Bringing It Home: Beet Salad
Bringing It Home: Beet Salad
Bringing It Home: Beet Salad

Food and Lifestyle Expert Laura McIntosh and Hawks Restaurant’s chef, Molly Hawk toss up a beautiful beet salad with goat cheese and caramelized walnuts. 

Soft Ripened Goat Cheese, Caramelized Beets and Walnuts Recipe
Recipe Courtesy of Chef Molly Hawks, Hawks Restaurant, Granite Bay, CA

1 Each Small Wheel of Goat Cheese, cut into ¼’s (recommended: Camellia from Redwood Hill Farm or a Crotin de Chavignol)
2 Bunches Baby Beets
1 Each Shallot, minced
½ Bunch Watercress
1 Tbsp. Olive Oil
½ Cup Roasted Walnuts
1 Tbsp. Extra Virgin Olive Oil

1. Heat olive oil in saute pan, add beets and saute until tender about 7 minutes.
2. Add shallot then season and set aside.
3. Dress watercress and walnuts with extra virgin olive oil, season with salt and serve.



Additional Info:
Bringing It Home

Hawks Restaurant
5530 Douglas Blvd.
Suite 110
Granite Bay, CA 95746
(916) 791-6200

Explore the rest of Episode 910



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