Beet Salad

Name: Beet Salad with Pear Vinaigrette and Herb Goat Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 cup goat cheese; 1 tsp rosemary; 1 tsp oregano; 1 tsp thyme; 1/2 tsp black pepper; 2 Tbsp half and half; 1/2 tsp salt; 1 cup olive oil; 1 cup canola oil; 3/4 cup pear vinegar; 1 Tbsp shallot, minced; 1/4 tsp garlic, minced; 2 Tbsp dijon mustard; 1 tsp black pepper; 1 Tbsp honey; 2 large gold beets; 1 cup water; 1 cup sugar; 1 cup white wine vinegar; 1 tsp salt; 6 cups arugula; 2 cups toasted pistachios; 2 red beets; 1 chiogga beet

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 Nightwing Vineyard and Calesa Vineyard Pinot Noir. The bright red fruit in the wine complements the natural sweetness of the beets, while the herbs in the goat cheese accentuate the earthiness of the wine.

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Ingredients

US Metric

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
Pickled Beets
2 large 2 gold beets
1 cup 1 water
1 cup 1 sugar
1 cup 1 white wine vinegar
1 tsp 1 salt
Salad
6 cups 6 arugula
2 cups 2 toasted pistachios
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
Red Beets and Chiogga Beet
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 that they are fork-tender
Remove from oven and let cool
Peel the outer skin
Cut into wedges
Pickling Liquid
In a saucepot heat water, sugar, white wine vinegar, and salt
Heat until sugar and salt are dissolved, and remove from heat
Pickled Golden Beet
In a pot, place beets in cold water and bring to a boil
Reduce heat and simmer until fork-tender. About 15-20 minutes
Peel while warm
Dice large and cover with pickling liquid
Let it sit for 48-72 hours before use (good for two weeks)
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 Nightwing Vineyard and Calesa Vineyard Pinot Noir. The bright red fruit in the wine complements the natural sweetness of the beets, while the herbs in the goat cheese accentuate the earthiness of the wine.