Winter roasted beet salad
- 6 large red & yellow winter beets (roasted)
- Winter field greens (could include baby spinach)
- Belgium Endive
- Gorgonzola cheese or Pt. Reyes Blue
- Roasted Walnuts
Toss beets in a small amount of olive oil to coat, season with salt and place on a roasting rack. Roast at 500 degrees until soft. Remove from oven and let beets cool then peel off skin. Slice or cut into large pieces and set aside.
Walnut Dressing (Yields 1 quart)
- 6 oz Champagne Vinegar
- 2 oz White wine (preferably Fisher Coach Insignia Chardonnay)
- 3 egg yolks
- 1 1/2 cups Olive oil
- 1 1/2 cups Walnut oil
- 2 T Honey
- 1 oz minced shallots
Combine yolks, vinegar and wine. Stream in oil while whipping. Salt & Pepper to taste. Let sit overnight.
For the Salad
Combine beets, Endive Field greens and vinaigrette. Arrange on a chilled plate. Top with crumbled Gorgonzola cheese and sprinkle with chopped roasted walnuts.
Enjoy this salad with: RCF Vineyards Merlot