If I had to pick one signature dish, there’s a good chance it would be a salad. I love the fresh greens, combination of fruit, veggies, cheese, nuts, topping for crunch and a delicious vinaigrette. I even wrote a whole blog post about how to make a restaurant-style salad! Now, because it’s the holiday season, we have to take our salads up just one notch. I took a roasted beet, green apple and goat cheese salad and turned it into a gorgeous layered trifle. The presentation is stunning and the salad is one of my favorites!
I’m making this recipe on Food Network Snapchat Discover today and so excited to hear what you think of it. Trifles are typically made for dessert with colorful fruit, angle food cake and whipped cream. I imagined the colors of the magenta roasted beets, vivid green apple, white goat cheese and thought – Christmas colors for a savory trifle! It was an absolute hit with my friends and I think your friends and family will think the same, too.
This dish is something you can certainly make ahead of time and transport to any party this holiday season. Just save the dressing for right before you serve it! I also don’t want you to feel like you have to have the fancy trifle bowl to make the salad. You can use any clear glass bowl to get the appeal of the layers, or honestly just put everything in a bowl and toss as usual. Either way, the salad will still taste the same!
Grab your phone and head over to Food Network Snapchat Discover to watch my segment. I had a blast making it and this may be one of my favorite segments! Two more videos are coming up for you on Snapchat again over the next few weeks, but remember once they’re up, they only last 24 hours. Don’t miss your chance!
Love food. Love self. Love life.
Gabriela
Roasted Beet, Green Apple and Goat Cheese Trifle
Difficulty: Medium4-6
servings20
minutes1
hour20
minutesIngredients
1 16-ounce package arugula
2 large beets
1 leek
1/4 cup olive oil, plus 2 teaspoons
1 green apple
4 ounces goat cheese, crumbled
1/4 cup candied walnuts, chopped
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
Kosher salt and freshly ground black pepper
Directions
- Pre-heat oven to 400 degrees F.
- Wash beets and cut off tops leaving a few inches of the stems to use for holding while removing skin. Use a plastic bag or glove to protect your hand as you remove the skin from the beet with a vegetable peeler. Slice beets into 1/4″ circles, then into half moon shapes.
- Place on a baking sheet lined with foil. Drizzle with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and a few cracks of freshly ground black pepper. Roast beets for about 50 minutes or until fork tender.
- Prepare leeks: Peel off outside layers. Chop off dense green parts on top and the bottom root. Slice leek lengthwise in half and then into half moon shapes. To clean, put chopped leeks into a bowl of cold water and mix around to allow sand to fall to the bottom of the bowl. Scoop out leeks with a strainer and let dry. Place on another foil-lined baking sheet and drizzle with 1 teaspoon olive oil, 1/2 teaspoon salt and a few cracks of freshly ground black pepper. With about 15 minutes left in cooking time for the beets, add the baking sheet of leeks to the oven and cook until golden brown and crispy. Let both beets and leeks cool before assembling the salad.
- Slice each side of the green apple off, creating four chunks. Slice thin strips of each quarter. Once the apple is sliced, squeeze lemon juice on the apple slices to help them from turning brown.
- Mix balsamic vinaigrette: In a mason jar, add 1/4 cup of the olive oil, balsamic vinegar, 1 teaspoon salt, a few cracks of freshly ground black pepper and maple syrup. Shake to combine!
- To assemble the trifle: Start with a few handfuls of arugula in the bottom of trifle dish, then layer beets, leeks, arugula, apples, nuts, goat cheese. Repeat. Add vinaigrette immediately before serving.
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