Butter Lettuce Christmas Salad
Butter Lettuce Christmas Salad

Dressed up for Christmas but suitable for any occasion, this colourful and flavour-packed salad turns heads and backs up its good looks with great taste. The sweet beets pair perfectly with tangy citrus vinaigrette, tender lettuce and crunchy walnut meringue.

2
Servings |
45 min
Freshly cleaned vegetables
Freshly cleaned vegetables
Preparing the ingredients
Preparing the ingredients
Drizzle dressing over salad
Drizzle dressing over salad
Ingredients

1 head butter lettuce

2 medium-size beets

100 g soft goat cheese

150 g baby Roma tomatoes

30 g dried cranberries

1 large orange
 

For walnut meringue:

3 egg whites

1/2 cup sugar

250 g walnuts

 

For orange vinaigrette: 

1 shallot

1 tablespoon liquid honey

1 tablespoon white wine vinegar

2 tablespoon freshly squeezed orange juice

1/2 cup canola oil

salt

pepper

 

Directions

Wrap the beets in foil and roast at 350F until tender (time will vary depending on size) about 1 - 1.5 hours.

For walnut meringue:
Preheat oven to 275F. Whip room temperature egg whites with mixer until frothy. Slowly add sugar while beating until a meringue is formed (stiff peak). Toss walnuts in meringue and spread out evenly on a parchment lined baking sheet. Bake at 275 for 1.5 hours. Let dry for 1 hour. Store meringue in a cool dry place.

For orange vinaigrette:
Finely chop shallots and put in a jar with a lid. Add orange juice, honey, vinegar and canola oil and shake. Season with salt and pepper. 

Prepare and serve:
Wash and hand tear lettuce into bite sized pieces. Cut tomatoes in half. Slice peeled beets into bite sized pieces. Peel and segment oranges.  Mix all ingredients in a mixing bowl and dress with dressing. Place in a serving platter and top with goat cheese, dried cranberries and pieces of walnut meringue.