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.