Beet Salad with Plums & Goat Cheese
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Ingredients
Methods/steps
- Preheat oven to 375º F.
- Rub beets with some oil, & wrap beets tightly in foil.
- Place on baking sheet, and roast until tender, about an hour and a half.
- Unwrap and when cool, slip skins off and cut into 1/4” rounds or half-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 seperately. Refrigerate. Let beets stand 2 hours at room temp before using. Whisk vinaigrette before using.)
- Toss beets with 1/4 C vinaigrette.
- In another bowl, toss plums and onion with 1/4 C vinaigrette; season with salt & pepper.
- Overlap beets around the 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
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