Beet Salad

with Pear Vinaigrette and Herb Goat Cheese

Beet Salad with Pear Vinaigrette and Herb Goat Cheese

Recipe by Derick Kuntz
0.0 from 0 votes
Course: SaladsDifficulty: Easy
Servings

4-6

servings
Prep time

20

minutes
Cooking time

1

hour 

Chef Derick enjoys this beet salad with B Cellars Pinot Noir, especially the Brown Ranch Pinot Noir and the Calesa Vineyard Pinot Noir. The bright red fruit in the wine enhances the natural sweetness of the beets, while the herbs in the goat cheese bring out the earthiness in the wine.

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Ingredients

  • Herb Goat Cheese
  • 1 cup 1 goat cheese

  • 1 tsp 1 rosemary

  • 1 tsp 1 oregano

  • 1 tsp 1 thyme

  • 1/2 tsp 1/2 black pepper

  • 2 Tbsp 2 half and half

  • 1/2 tsp 1/2 salt

  • Pear Vinaigrette
  • 1 cup 1 olive oil

  • 1 cup 1 canola oil

  • 3/4 cup 3/4 pear vinegar

  • 1 Tbsp 1 shallot, minced

  • 1/4 tsp 1/4 garlic, minced

  • 2 Tbsp 2 dijon mustard

  • 1 tsp 1 black pepper

  • 1 Tbsp 1 honey

  • Salad
  • 6 cups 6 arugula

  • 2 cups 2 toasted pistachios

  • 1 1 golden beet

  • 2 2 red beets

  • 1 1 chiogga beet

Directions

  • Herb Goat Cheese
  • Add all ingredients to a mixing bowl
  • Mix the ingredients until everything is well incorporated
  • Pear Vinaigrette
  • Add the vinegar, shallots, garlic, dijon, black pepper and honey to a blender
  • In a separate container, mix together olive oil and canola oil
  • While the blender is still running slowly drizzle in the oil until all is incorporated
  • Beets
  • Preheat the oven to 425°F
  • Wipe or scrub the beets clean and trim down the stems
  • Place the beets on a large piece of aluminum foil and drizzle with 1 Tbsp of olive oil
  • Wrap foil around the beets to form a packet
  • Roast directly on a rack in the oven for about 1 hour
  • Pierce each beet to check to make sure they are done
  • Remove from oven and let cool
  • Peel outer skin
  • Cut into wedges
  • Salad
  • Divide beets and arugula evenly between 4-6 plates
  • Top with goat cheese and pistachios
  • Drizzle with pear vinaigrette

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Pairing Suggestions

Chef Derick enjoys this beet salad with B Cellars Pinot Noir, especially the Brown Ranch Pinot Noir and the Calesa Vineyard Pinot Noir. The bright red fruit in the wine enhances the natural sweetness of the beets, while the herbs in the goat cheese bring out the earthiness in the wine.

Pinot Noir
2024-11-01T13:29:05-07:00October 17th, 2024|Categories: Fall, Lunch, On the Menu, Pinot Noir, Recipe, Side Dish|Tags: , , , , |0 Comments

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