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Bon Appétit

Beet Salad with Plums and Goat Cheese

4.6

(24)

Here is a beautiful and inventive salad that combines hearty beets, sweet-tart plums and tangy goat cheese.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

12 2-inch-diameter beets, tops trimmed
1/2 cup white wine vinegar
1 teaspoon sugar
1/2 cup vegetable oil
1/4 cup walnut oil or olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 1/2 6-ounce bags fresh baby spinach leaves
8 ounces soft fresh goat cheese (such as Montrachet), crumbled

Preparation

  1. Step 1

    Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.

    Step 2

    Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)

    Step 3

    Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.

    Step 4

    Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

TagsSaladBeetRoot VegetableVegetablePlumStone FruitFruitSpinachLeafy GreensGoat CheeseCheeseDairyStarterDinnerGluten FreeVegetarianRoastBlenderBon Appétit
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