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Roasted Beet Salad with Pickled Onion and Goat Cheese
Pairs with Hahn SLH Pinot Gris or Hahn Pinot Noir
INGREDIENTS - SALAD
- 3-4 medium beets, remove greens and reserve for another use
- 1/2 cup goat cheese, crumbled
- 1/3 cup shelled pistachios, chopped
- 3-4 cups salad greens or arugula
- Salt and pepper
INGREDIENTS - PICKLED SHALLOTS
- 2 shallots, peeled and thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
INGREDIENTS - DRESSING
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed
- 1/4 cup olive oil
Prepare pickled shallots by heating vinegar in a small saucepan with sugar and salt. Stir to dissolve. Let cool for 5 minutes then pour the liquid over shallots in a small bowl. Let sit for 20-30 minutes. Refrigerate.
For dressing - in a small bowl whisk together vinegar, lemon, Dijon and garlic with a pinch of salt and freshly ground pepper. Slowly whisk in olive oil until emulsified. Taste and adjust if necessary.
To prepare beets, you can roast or steam them. If roasting, place in oven proof pan, drizzle with olive oil, salt and pepper, cover and roast in a 400-degree oven until tender with a fork, approximately 40 minutes. If steaming, place in a steam basket with water and cook until tender, about 20 minutes. Let cool and rub off skins. Cut into wedges and set aside in a bowl.
In a large salad bowl, toss greens with half of the dressing. Add the beets and shallots and toss with a bit more dressing, taste and adjust by adding additional dressing if desired. Add goat cheese and pistachios and serve immediately.