courtesy of Epicurious.com
Here is a beautiful and inventive salad that combines hearty beets, sweet-tart plums and tangy goat cheese.Ingredients
3 2-inch-diameter beets, tops trimmed
1/4 cup champagne vinegar or rice wine vinegar
1 teaspoon sugar
1/4 cup olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 lb of fresh baby spinach leaves (can use full spinach)
8 ounces soft fresh goat cheese crumbledMethod
- Preheat oven to 375°F. Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. 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 ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
- Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
- Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.