The addition of grapefruit provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine.
Ingredients
- 4 red beets
- 3 yellow beets
- 4 tbsp olive oil
- 4 tsp salt
- 1 tsp pepper
- 4 tbsp sherry vinegar
- 2 tsp sherry vinegar
- 2½ cups water
- 2 grapefruit (segmented)
- 4 oz Laura Chenel goat cheese
- 4 tsp Round Pond Blood Orange Olive Oil
- 2 baby chinoga beets (shaved with peeler)
- ¼ cup red quinoa
- ¼ cup grapeseed oil
Directions
Separate the red and yellow beets into roasting pans by color. Divide the olive oil, 2 tsp salt, pepper, 4 Tbsp sherry vinegar and 1/2 cup water amongst the 2 pans. Cover with foil and bake at 350* for about 1 1/2 hours or until the beets are fork tender.
In a saucepan, combine the quinoa, 2 cups water, and 1 tsp salt over medium heat. Cook quinoa until soft and the water has cooked away. Spread cooked quinoa onto a baking sheet to cool. Heat a 1/2″ of oil in a pan on medium heat, then add the cooked quinoa. Cook for about 3 minutes or until crunchy. Remove the quinoa from the pan with a fine mesh strainer and place on a paper towel to absorb the excess oil.
Place 1 red beet in a blender with 2 tsp of sherry vinegar and puree. Slowly add the grapeseed oil and season with salt.
Place a pool of beet puree on a plate and top with the remaining cut beets, shaved beets, goat cheese, grapefruit segments, and crispy quinoa. Drizzle Blood Orange oil over the top of the salad.
Enjoy!
