Acquiesce Winery's Roasted Beet Salad with Goat Cheese & Marcona Almond Vinaigrette

A fresh and hearty beet salad perfect for a summer evening. Pairs well with a crisp Viognier. 

Servings: 4

Cook Time: 2 Hours

Pair With: Acquiesce Winery & Vineyards Viognier

Source: Recipe Courtesy of Acquiesce Winery & Vineyards. Photo courtesy of Rodney Tipton

INGREDIENTS

1 1/2 pounds beets, peel on, trimmed
1 tablespoon vegetable oil
kosher salt and freshly ground black pepper
1/4 cup toasted Marcona almonds, roughly chopped
1 tablespoon honey      
2 tablespoons white wine vinegar
1 tablespoon finely minced shallot (about 1 small)
4 tablespoons extra-virgin olive oil
1/2 cup pomegranate seeds
2 small white onion, finely sliced (about 1/2 cup)
4 ounces goat cheese
2 hard-boiled eggs, quartered
1/2 cup leaves from the center of 1 head of celery

DIRECTIONS

Preheat oven to 375°F.

Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Place on a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool.

Combine almonds, honey, vinegar, and shallots in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season dressing to taste with salt and pepper.

When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2-inch chunks.

Toss beets, pomegranate, onion, and dressing together in a large bowl. Transfer to a plate. Garnish with goat cheese, boiled eggs, and celery leaves. Serve immediately.

Recipe Courtesy Of

Acquiesce Winery & Vineyards

With a passion for Rhône varietals and the word “acquiesce” as her mantra, Winemaker Susan Tipton lovingly crafts a stellar lineup of unique Rhône-style white wines.