ISSUE #9: Asparagus, Roasted Beet and Goat Cheese Salad
- 18 small red beets (about 6 pounds)
- 1 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 60 small fresh asparagus spears
- 1 (11-ounce) goat cheese log
- 1 tablespoon chopped fresh chives
- Cracked pepper (optional)
- Chopped fresh chives (optional)
- Gourmet salad greens (optional)
Arrange beets in a single layer on a lightly greased baking sheet; bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes. Cool beets completely.
Whisk together oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.
Peel beets, and cut into wedges. Toss together beets, 1/2 cup vinaigrette, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon ground pepper; set aside. Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, and drain. Combine asparagus and 1/2 cup vinaigrette; set aside.
Cut cheese into six equal slices. Place one cheese slice in a 3-inch round cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into cheese; remove cutter. Repeat procedure with remaining cheese and 2 1/2 teaspoons chives.
Arrange asparagus over cheese. Surround with beets, and drizzle with remaining vinaigrette. Sprinkle with cracked pepper and chives, if desired; serve with salad greens, if desired.
Pair with 2015 Sauvignon Blanc
“This viscously structured wine has candied Meyer lemon aromas with ripe tropical fruit flavors layered with clean and refreshing gooseberry notes. This wine will pair with any lighter fare coming off the grill, shellfish or enjoy on its own.” – John Freeman, winemaker
Recipe courtesy of Southern Living