Kumquat Beet Salad

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, January 2011


4 large beets, tops removed and ends trimmed
1½ cups kumquats, halved
1 lime, juiced
1 T. extra-virgin olive oil
¼ t. salt
1/8 t. freshly ground black pepper
¼ cup crumbled goat cheese
2 T. pine nuts, toasted
2 T. chopped chives


1. Preheat oven to 400°F.

2. Wrap each beet in foil.

3. Roast until soft, about 1 hour.

4. Cool slightly; remove foil.

5. Rub off skins; cut into wedges.

6. Toss beets with kumquats, lime juice, oil, salt and pepper.

7. Top with cheese, pine nuts and chives.


Chef & Child, Salad

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