Yellow Beet and Quince Salad
This tasty salad brings the flavors of fall. The poached quince tastes lovely with the beets and the soy cheese, and walnuts bring even more texture and flavors.
Serving Size: 4
- 4 medium yellow beets
- 1 quince, poached
- 4 ounces soy cheese, grated
- 1/4 cup walnuts, chopped and toasted
- salad greens
for the dressing:
- 4 tablespoons walnut oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon miso
- 1-2 tablespoon quince cooking syrup
for the poached quince:
- 1/4 cup water
- 1 lemon, juiced
- 2 tablespoons agave or sugar
- 1 quince, peeled, seeded and cubed
to prepare the quince:
- In small sauce pan, combine water, lemon juice and sweetener; bring to a boil.
- Add peeled, seeded and cut quince pieces.
- Once the quince begins to soften remove from the heat and set aside to cool in the syrup.
to cook the beets:
- We chose to have the beets and quince as similar sized cubes so we peeled the beet, sliced and the each slice into cubes.
- Place the beets in lightly salted boiling water to cook until soft.
- When the beets are cooked, remove from the heat, drain and place in cold water to retard the cooking process.
- Alternatively if you wish you can bake the beets with their skins on, then once cooked, remove from the oven and when cooked remove the skins and slice as desired.
- Chop and toast the walnuts in a dry frying pan, stirring to be careful that they do not burn.
- Make the salad dressing by combing the ingredients and whisking together.
to assemble the salad:
- Place a bed of greens on each plate.
- Serve 2-3 serving spoons of beets on each plate.
- Using a slotted spoon, take the quince from the syrup and place a generous spoonful around on top of the sets.
- Sprinkle the walnuts on top and the the grated soy cheese.
- We dusted black pepper lightly over the top and served the dressing on the side in a carafe.