Roasted Beet and Goat Cheese Salad



Adapted from Pastry Queen Parties by Rebecca Rather and Alison Oresman

The Beets:

6 equal-size medium beets, washed and greens trimmed
2 cups pareve chicken stock
1 cup dry white wine
3 tablespoons balsamic vinegar
1 yellow onion, quartered
1 knob fresh ginger
1 teaspoon kosher salt
1 tablespoon olive oil

Beet Vinaigrette:

6 tablespoons reserved beet braising liquid
1 tablespoon freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 tablespoon plus 1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons chopped fresh rosemary leaves
1-1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
½ cup extra-virgin olive oil


8 cups arugula, butter lettuce or romaine
1 goat cheese round (about 8 ounces)
1 cup glazed pecan pieces

To roast the beets: Preheat the oven to 400 degrees. Set the beets in a roasting pan in a single layer. Pour in the stock, wine, brown sugar, the 3 tablespoons balsamic vinegar, onion, ginger, salt and the 1 tablespoon olive oil. Cover the pan tightly with aluminum foil. Roast the beets until they are tender, about 45 minutes to 1 hour. Transfer the beets with tongs to a clean cutting board to cool. Reserve 6 tablespoons of the beet braising liquid for the vinaigrette.
Wearing rubber gloves to prevent red fingertips, if desired, cut off the beets’ green “stubble” ad skinny tails. Hold the beets under cool running water to loosen the skins, then slip them off. Set the beets aside.

To make the vinaigrette:

Whisk together the reserved 6 tablespoons beet braising liquid, lemon juice, white wine and balsamic vinegars, rosemary, mustard, salt, pepper and the ½ cup olive oil.

To assemble the salad:

Cut the beets into bite size pieces. Toss with the salad greens in a large bowl. Cut the goat cheese into pieces and add to salad. Sprinkle in glazed pecans and drizzle with vinaigrette.

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