Besides our delicious blueberry and asparagus crostinis, The Lady Waits Crostini, I would expect the honorable house of Tyrell would serve an abundance of produce. A salad seemed fitting. But not a traditional lettuce-based salad, we know that this family is a bit extra.
I thought I would pair together the bright colors of beets with fresh radishes, cut extremely thin to resemble a sort of effortless elegance this family portrays. Why not also sprinkle in mint and lemon zest to brighten up the flavors of the earthy beets. Top it all with rich goat cheese to round out the salad with a silky smooth texture.
The Secret Garden Salad
½ Large Beet
¼ C Crumbled Goat Cheese
Zest from 1 Lemon
Juice from 1 Lemon
Salt to Taste
I have decided that I need a mandoline. I have used a vegetable peeler to achieve paper-thin slices for far too long. It takes an exceptional amount of time! I am willing to give up valuable storage space for this appliance.
Until that day arrives, I am going to make do with other tools and a lot of patience.
To try and achieve a salad that would be up to the Highgarden standards, I decided to start by creating matchstick-like beets. I ended up needing to slice the beet several times to create my desired size. Something that probably would have been a lot easier and faster with a mandoline.
Begin by peeling then cutting your large beet in half. From there I sliced the beet as thin as possible into disks, please be careful! Something that is round is difficult to keep standing, it may be easier if you cut a foot into your beet. A flat surface to make it easier to stand the vegetable upright.
Stacking the disks, I then cut them into logs. The logs were still pretty thick, so I ended up slicing them into thinner pieces by flipping the original logs to cut against its thickest point.
I am sure this task could have been accomplished much more elegantly, all I can say is try to create a julienne style cut with your beet.
Rinse your radishes and cut off the stem. Using the vegetable peeling slice the radish to create paper-thin disks.
Add both vegetables to our serving bowl. Sprinkle with about 10 chopped mint leaves and lemon zest. Sprinkle with crumbled goat cheese.
Drizzle the salad with freshly squeezed lemon juice and about a Tbsp of olive oil. Finish off with freshly cracked salt and pepper. Toss lightly and serve!
This salad is perfect for springtime. It is bright in flavor from the lemon and mint. The acid in the lemon is cut by the smooth and rich goat cheese and the earthy notes of the beets. Don’t forget the gorgeous color! I am sure the Tyrell family would be serving this among their gardens as they plot their way to the top. Enjoy with a refreshing glass of The Rose's Thorn Ice Tea.