- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour PT1H
- 4 servings
Roasted beets are scrumptious and good for you, too! Try them in salads such as this one or combined with other wintry ingredients like arugula, citrus and crumbled blue cheese.
- 1 small shallot, minced
- ⅓ cup sherry vinegar
- ½ cup canola oil
- ½ cup walnut oil (If avoiding nut oils, substitute extra virgin olive oil.)
- 2 red beets, peeled
- 2 gold beets, peeled
- Salt to taste
- 1 red onion, julienned
- 1 Asian pear, julienned
- 1 Belgian endive, julienned
- 4 ounces Goat cheese
- ¼ cup walnuts
Pre heat oven to 350F.
Combine shallots and sherry vinegar in a bowl and whisk in the canola and walnut oils to make the vinaigrette.
Cut beets into 1/2 inch wedges and place in separate bowls. Toss each bowl of beets with 4 tablespoons sherry vinaigrette. Season with salt and transfer to two separate parchment lined baking sheets. Roast at 350F for 20 to 25 minutes or until the beets are tender. Remove from oven and cool.
in a sauté pan on medium heat, saute the red onions until caramelized and tender. Cool onions. Combine beets and red onions and toss with 1/2 cup of sherry vinaigrette, season with salt and pepper to taste. Combine Asian pear and endive in a bowl and toss with the sherry vinaigrette. Placed the dressed endive and Asian pear on a serving plate. Top with the roasted beets and caramelized onions and garnish with crumbled goat cheese and walnuts.
**Any excess vinaigrette can be held in the refrigerator for up to 5 days.
Techniques used in this recipe:
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
- mince: to chop into very small pieces.
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
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