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.
4 red beets
3 yellow beets
4 Tbsp olive oil
4 tsp salt
1 tsp pepper
4 Tbsp + 2 tsp sherry vinegar
2 1/2 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
1/4 cup red quinoa
1/4 cup grapeseed oil
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.