Roasted Beet Salad

(with Frisee, Stickney Hills Goat Cheese, Toasted Walnuts, Aged Sherry Vinegar and New Olive Oil)

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Serves eight

2 lbs. Organic heirloom beets (red, gold, white, chiogga)
4 oz. Frisee
5 oz. Stickney hills goat cheese
4 oz. Toasted walnuts
8 oz. Sherry wine vinegar
2 oz. Corn syrup
Olive oil
Salt and pepper

Start by cleaning the beets. Drizzle olive oil over the beets and sprinkle with salt and pepper.  Place in a baking pan and pour water to cover the bottom of pan.  Place a lid on the pan and roast at 400 degrees until fully cooked (about 1.5 hours - should be like a baked potato). In a no-reactive pan, place vinegar and corn syrup and bring to a simmer.  Reduce by ¾ (never let boil).  Set aside and let cool.  When beets are fully cooked, let them cool and then peel.  Make small disks with the goat cheese, drizzle with olive oil and roll in salt pepper and chopped walnuts.  To plate the dish, warm the beets in the oven then place in middle of the plate.  Warm the goat cheese in the oven.  Place frisee in a small bowl and drizzle with olive oil and season with salt and pepper and toss.  Place a small amount of greens on top of beets and crown with the goat cheese.  Drizzle the plate with sherry reduction and olive oil.  Enjoy!