This is a very elegant salad. I got this recipe from the Bogle Family Vineyard in Napa Valley, CA, and have been looking forward to trying it at home. I have to say that it’s one of my favorite salads to date. Baby greens pair with golden and red beets, goat cheese and crunchy Marcona almonds to produce a simple and delicious summer salad.
Ingredients
6 medium beets. 3 golden and 3 red
1/4 cup rice wine vinegar
1/4 cup orange juice
1 cup baby arugula
2 cups baby spinach
1/2 cup roasted, salted Marcona almonds
3 oz crumbled goat cheese
Salt and pepper
Dressing
2 tsp dijon mustard
1/4 cup orange juice
3 Tbsp rice wine vinegar
1 garlic clove minced or grated
3/8 cup good olive oil
1 tsp honey
Salt and pepper to taste
Directions
Preheat oven to 400〫. Scrub the beats and trim stem ends. Cut in half, and place in center of a large piece of aluminum foil, and wrap into a purse. Place on a baking sheet in the oven and roast for about 45 minutes to an hour, or until beets are tender when pierced with a fork. Remove from oven and cool slightly.
When cool enough to handle, peel the beets and slice into wedges. Place in a medium mixing bowl. Sprinkle with salt and pepper and then cover with the 1/4 cup orange juice and the rice wine vinegar. Refrigerate until ready to serve. (Can be marinated up to two days ahead of time).
Combine the vinaigrette ingredients and shake well in a mason jar.
When ready to serve, place the washed greens in a large bowl. Toss with enough vinaigrette to moisten. Transfer to a mixing bowl.
Arrange the beet wedges, the goat cheese and the almonds on top of the greens. Salt and freshly cracked pepper to taste.
Serves 5-6
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