KATZ Roasted Golden Beet, Pistachio & Goat Cheese with KATZ Sauvignon Blanc Vinegar
20-35 min
45-60 min
4-5
Starter/Salad
Napa, California
We love golden beets! The sweet, earthy flavor of roasted beets, combined with fresh orange juice, KATZ Late Harvest Sauvignon Blanc Vinegar, nuts and arugula, make this salad a family favorite. A lovely springtime and summer lunch, or served as a starter for dinner. Although I always think “less is more” in cooking and highlighting a limited amount of seasonal ingredients is best, some nice additions would be thinly sliced fresh fennel, walnuts in place of pistachios, fresh mint or chopped tarragon. Enjoy!
Ingredients
- 4-5 medium golden beets, cleaned & trimmed
- 1/3 cup pistachios, lightly toasted and finely chopped (unsalted)
- 2-3 ounces of arugula leaves
- 1/4 cup KATZ Sauvignon Blanc Vinegar
- 1/4 cup KATZ Chef’s Pick EVOO
- 3 tablespoons fresh squeezed orange juice (save 1/4 teaspoon of zest for dressing)
- Navel or blood orange for cutting into segments
- Small shallot, finely minced
- Fresh chopped chives for scattering over dish
- 4 ounces of crumbled goat cheese
- Salt and Pepper to taste
Directions
Step 1
Preheat oven to 375 degrees
Step 2
Place beets in a pan, add about 2-inches of water to the bottom of pan, cover and roast in oven for 45 to 60 minutes, depending on size of beets. Should just be able to pierce with a paring knife. Cool slightly and then peel.
Step 3
Cut beets into wedges and place in bowl. Pour 1 tablespoon each of orange juice and vinegar over the beets. Add salt, pepper to taste and finish with a teaspoon of oil. Set aside for at least 15-30 minutes to marinate, but they will be best after several hours!
Step 4
Segment one orange and set aside.
Step 5
Whisk rest of vinegar, orange juice, ¼ teaspoon zest and shallot in a bowl with salt and pepper to taste. Slowly whisk in the remaining oil and adjust for seasoning.
Step 6
In a mixing bowl place the arugula, pistachios, and beets and toss with dressing. Set on plate and sprinkle on goat cheese. Top with chopped fresh chives and serve.
Note
Once the beets are roasted you can add the marinade and set aside to assemble later!