Smoked Beet and Goat Cheese Holiday Salad

FOR THE BEETS

4 medium red beets, peeled                                                                                          

2 medium golden beets, peeled (optional)                                                                  

2 tbsp olive oil                                                                                                                   

1 tsp kosher salt

1/2  tsp cracked black pepper

FOR THE SALAD

4 cups mixed holiday greens 

6 oz goat cheese crumbled

1/2 cup candied pecans or walnuts

1 red onion - pickled 

2 oranges, segmented

Fresh thyme leaves (garnish)

FOR THE DRESSING

125 mL of olive oil

2 Tablespoons of maple syrup

2 Tablespoons of apple cider vinegar

2 Tablespoons of dijon mustard

2 teaspoons orange zest

Salt and Pepper TT or teaspoon of salt 1/2 teaspoon of cracked pepper

FOR THE PICKLED ONIONS

250 mL red wine vinegar

3 Tablespoons sugar

6 Whole black peppercorns

1 Teaspoon kosher salt

2 red onions sliced thinly

Bring all ingredients up to a boil, simmer for 2 minutes for firm slightly firm textured pickles, cook longer for softer pickled onions.

1. Slice beets into 3/4 “ rounds or wedges, toss with high smoke point oil, salt and pepper. 

2. Smoke the beets - 250 ° F with fruitwood for 45 min - 1 hr.

3. Finish by grilling on medium high heat for 1-2 minutes per side. 

4. Make dressing by shaking all ingredients together in an air tight container or mason jar. 

5. Assemble the salad by tossing greens in dressing, top with smoked beets, goat cheese, orange segments, candied nuts, pickled onions and fresh thyme. Drizzle remaining dressing on top.