Beet Salad With Plums And Goat Cheese

Serves: 3

Darlene Legros

1 January 1970

Based on User reviews:

45

Spice

48

Sweetness

44

Sourness

41

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

12

Beets (2-inch-diameter, tops trimmed)

1 cup

White Wine Vinegar

1 tsp

Sugar

1 cup

Vegetable Oil

1 cup

Walnut Oil

680 g

Plum (firm but ripe, pitted, cut into 1/2-inch pieces)

1 medium

Red Onion (sliced into rings)

1

Baby Spinach Leaves (1/2 6-ounce bags fresh)

230 g

Soft Fresh Goat Cheese (such as montrachet, crumbled)

Directions:

1

Preheat oven to 375°F

2

Wrap beets tightly in foil packages (3 beets in each)

3

Place on baking sheet

4

Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes

5

Unwrap beets; cool completely

6

Peel beets and cut into 1/4-inch-thick rounds

7

Place in large bowl

8

Combine vinegar and sugar in blender

9

Gradually blend in vegetable oil, then walnut oil

10

Season vinaigrette to taste with salt and pepper

11

(Beets and vinaigrette can be prepared 2 days ahead

12

Cover separately; refrigerate

13

Let beets stand 2 hours at room temperature before continuing

14

Rewhisk vinaigrette before using

15

) Toss beets with 1/4 cup vinaigrette

16

Toss plums and onion with § cup vinaigrette in another large bowl

17

Season with salt and pepper

18

Overlap beets around edge of platter

19

Mound spinach in center of platter; drizzle with some vinaigrette

20

Spoon plums and onion over salad

21

Sprinkle with goat cheese and serve

22

Preheat oven to 375°F

23

Wrap beets tightly in foil packages (3 beets in each)

24

Place on baking sheet

25

Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes

26

Unwrap beets; cool completely

27

Peel beets and cut into 1/4-inch-thick rounds

28

Place in large bowl

29

Combine vinegar and sugar in blender

30

Gradually blend in vegetable oil, then walnut oil

31

Season vinaigrette to taste with salt and pepper

32

(Beets and vinaigrette can be prepared 2 days ahead

33

Cover separately; refrigerate

34

Let beets stand 2 hours at room temperature before continuing

35

Rewhisk vinaigrette before using

36

) Toss beets with 1/4 cup vinaigrette

37

Toss plums and onion with § cup vinaigrette in another large bowl

38

Season with salt and pepper

39

Overlap beets around edge of platter

40

Mound spinach in center of platter; drizzle with some vinaigrette

41

Spoon plums and onion over salad

42

Sprinkle with goat cheese and serve