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
Preparation
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.
