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Home / Food and Wine Pairings / Beet and goat cheese salad

Beet and goat cheese salad

Chef, Lenny Redé
Wine Pairings:  

Pair beets with a complex Pinot Noir

If you enjoy beets, you will love this preparation; if you’re new to the tuber, this might become your new favorite salad. A couple of things about this recipe: one, it holds well, which makes it great for day-ahead prep, perfect for dinner parties and potlucks.  Second, although simple, it is sophisticated enough for the most erudite of dinner guests. Pair this with a complex Pinot Noir, and you have a salad that will make dinner a party. 

When the chef says the salad is sophisticated and the call is for a complex wine, Pinot Noir and Rhone-style blends like GSM make the evening.

Ingredients

  • 6 - 8 beets, scrubbed and cleaned
  • 2 tablespoons balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 teaspoon fresh tarragon (1/2 tsp dried)
  • ½ red onion, sliced
  • 1 grapefruit zested, peeled, and segmented
  • ¼ cup shelled pistachios, toasted
  • 6 ounces arugula microgreens, or baby arugula
  • 4 ounces fresh chevre  

Steps

1.

Prep and clean the beets. Remove the tops, root tips, and tails. Place the washed beets in a roasting pan and cover with foil. Roast at 400 degrees for 45 minutes to 1 hour until a knife easily pierces the beets. 

2.

Combine vinegar, oil, tarragon, salt, and pepper in a large bowl. Add the sliced red onion to the mixture.

3.

Zest the grapefruit and cut off both ends of the grapefruit to create flat surfaces. Then, carefully slice away the peel and pith, following the curve of the fruit. Next, hold the grapefruit and make cuts on either side of each segment, releasing the segments into the bowl. Finally, squeeze the remaining membrane to extract any extra juice.

4.

After the beets have cooled, use a paring knife to peel the skin off, rinse to remove any detritus, and slice them into wedges. Toss in dressing and let marinate for at least 30 minutes or overnight. 

5.

When ready to serve, pile beets on a serving platter or individual plates. Top with microgreens, goat cheese, and pistachios. Note: if using baby arugula, I would put down the greens first and top with beets, etc. 

Chef Image

About Chef, Lenny Redé

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