This beet salad recipe is incredible! We love pairing this dish with our 2023 Vig Zweigelt Rosé.
Ingredients
- 12 2-inch diameter beets, tops trimmed
- 1/2 cup white wine vinegar
- 1 teaspoon sugar
- 1/2 cup vegetable oil
- 1/4 cup walnut oil or olive oil
- 1 1/2 pounds firm but ripe plums, pitted and cut in 1/2 inch pieces
- 1 medium to small sized red onion, sliced into half moons
- 1 1/2 6 ounce bags fresh baby spinach leaves
- 8 ounces soft fresh goat cheese, crumbled
- 1/2 cup toasted walnuts
Directions
Preheat oven to 380°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1.5 hours. While beets are cooking, toast walnuts in a pan. Unwrap beets; cool completely. Peel beets and slice in wedges. Place in large bowl.
Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days in advance).
Shake vinaigrette before using and toss beets with 1/4 cup vinaigrette. Toss plums and onion with 1/4 cup vinaigrette in another bowl. Season with salt and pepper.
Mound spinach in center of platter; drizzle with some vinaigrette. Overlap beets, plums and onion over salad. Sprinkle with goat cheese and toasted walnuts, serve.
