Recipe Archive
Roasted Beets, Pear & Goat Cheese Salad
| Serving size: | Serves 4 |
|---|---|
| Prep time: | 30 minutes |
| Cook time: | 1 hour |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 2 red beets, peeled
- 2 gold beets, peeled
- 1 red onion, julienned
- 1 Asian pear
- 1 endive
- 1 Laura Chenel Chevre
- ¼ cup Red Barn Walnuts
- Sherry Vinaigrette:
- 1 small shallot, minced
- ⅓ cup Sherry vinegar
- ½ cup walnut oil*
- ½ cup canola oil
- * If avoiding nut oils, feel free to sub with extra-virgin olive oil or use all vegetable based oils in the vinaigrette.
Preparation
Cut beets into wedges and place in separate roasting pans. Toss each pan of beets with 2 tablespoons olive and 2 tablespoons Sherry vinegar. Add salt; roast until tender. Sauté red onion until caramelized. When cooled, toss beets with red onions and a little vinaigrette. Julienne Asian pear and endive; toss with remaining Sherry vinaigrette and place on plate; arrange beets around salad. Crumble goat cheese across the top and sprinkle with walnuts.
Serve family-style. For a more formal style of service, divide pear and endive evenly among plates, arrange beets accordingly, top with crumbled goat cheese and a sprinkling of walnuts.
Techniques used in this recipe
Pair with
- Viognier
-
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
— Hank Beal, Director of Adult Beverages
- Albarino
-
A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.
— Hank Beal, Director of Adult Beverages
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