Beet and Goat Cheese Salad,
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Yield:     6

3                 medium red beets
3                 medium yellow beets
1/3 cup      almonds, chopped
2 T              maple syrup
1/2 cup      orange juice concentrate
1/4 cup      sherry wine vinegar
1/2 cup      extra-virgin olive oil
     salt and pepper to taste
3 oz           goat cheese

Optional garnish;

6 T       fig jam
1 oz     micro greens

1.   Place peeled and trimmed beets into 2 separate saucepan, one for yellow and another
for red beets. Sand fill with enough water to cover. Bring to a boil, then cook for 20 to 30
minutes, until tender. Drain and cool, then cut into slices.

2.   While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat
until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly
coated, then remove from the heat and set aside to cool.

3.  In a small bowl, whisk together the orange juice concentrate, sherry vinegar and olive oil
to make the dressing. Season with salt and pepper as needed.

4.  Arrange sliced beets on a serving plate, place a small amount of the micro greens on top.

5.   Divid goat cheese evenly and slice to 6 slices about 2 " in diameter, place on top of the
micro greens, garnish with candied almonds, 3 small dollop of fig jam around the outer rim
of the plate and drizzle with orange vinaigrette, as shown.
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