Dubliner Cheese & Cayenne Crisps With Golden Beet & Basil Salad Recipe
Step into a world of vibrant flavors with this golden beet salad recipe. Roasted to tender perfection, the earthy sweetness of golden beets combines harmoniously with crunchy celery, all coated in a tangy balsamic dressing. Topped with delicate basil leaves, this salad offers a refreshing burst of freshness in every bite. And to add a touch of indulgence, crispy Dubliner cheese crisps are served on the side, providing a delightful savory crunch that will leave your taste buds dancing. Enjoy this colorful and delicious dish that is sure to brighten up any mealtime.
— Constant Cookbook
Ingredients
- 2 1/4 lb. (about 5 medium) golden beets, trimmed and rinsed
- 3 large stalks celery, thinly sliced
- 3 tbsp balsamic vinegar
- 1/4 cup + 2 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 7 large basil leaves, thinly sliced
- 1 cup (lightly packed) coarsely grated Kerrygold Dubliner Cheese
- 1 1/2 tsp all-purpose flour
- 1/8-1/4 tsp cayenne pepper
Instructions
- Salad:
- Preheat the oven to 450 degrees F.
- Place the trimmed beets in a metal baking pan filled ½ inch deep with water. Cover with foil.
- Roast until the beets are easily pierced with a fork, about 1 hour 20 minutes (depending on the size of the beets). Remove the beets from the pan and let them rest until they are cool enough to handle.
- Using your hands, slip the skins off of the beets, and cut the beets into ½-inch cubes.
- In a large bowl, gently toss together the beets and celery.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper. Pour about ⅔ of the dressing over the beet salad. Taste and add more dressing, if desired.
- Stir in the basil.
- Crisps:
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat.
- In a medium bowl, mix together the Dubliner cheese, flour and cayenne pepper.
- Using 1 tablespoon of the cheese mixture for each crisp, spread the cheese in a small circle, being sure not to spread it too thin. Leave about ¾-inch between each crisp.
- Bake until the cheese is bubbling and golden brown, 6 to 7 minutes. Remove from the oven and carefully transfer each crisp to a wire rack. Cool completely (they will harden as they cool).
- Serve each portion of salad with 1-2 cheese crisps.
Yield
Seves 4 to 6
Nutrition
- Serving Size: 0.25 of Salad + 1 Crisp
- Calories: 357 kcal
- Carbohydrate Content: 28 g
- Protein Content: 11 g
- Fat Content: 23 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 30 mg
- Sodium Content: 525 mg
- Fiber Content: 7 g
- Sugar Content: 19 g
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