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.