Enjoy with a glass of our Fumé Blanc and you have a perfect pairing.
Root vegetables at their best! Chef Tim Vallery’s Golden Beet Salad is delicious any time of year. Serve as a first course, or make a meal of it.
Ingredients
- 3 each golden beets, medium size
- 3 Tbsp. olive oil
- 1 cup walnuts, shelled, toasted
- 2 pds. Ciliegine di Mozzarella (fresh mozzarella)
- 3 each Honey Crisp Apple, core removed, sliced thin
- 5 cups arugula
- 2 each mango, peeled, 1/4″ dice
- Kosher salt and freshly ground black pepper to taste
WALNUT & WHITE BALSAMIC VINAIGRETTE
- 1 each garlic clove, smashed
- 1/3 cup white balsamic vinegar
- 2 tsp. fresh thyme, picked from the stem
- 3 Tbsp. basil chiffonade
- 2 tsp. Dijon mustard
- 1/3 cup walnut oil
- 2/3 cup olive oil
- Kosher salt and freshly ground black pepper to taste
Directions
Rub the beets with Kosher salt, pepper and olive oil. Wrap them tightly in aluminum foil, place on a baking sheet and bake at 350 degrees until tender, about an hour. Let the beets cool completely. Peel and cut.
Assemble the salad: in separate bowls, lightly dress the arugula, beets, apples, mango and mozzarella. Adjust seasoning with Kosher salt and freshly ground pepper. Carefully divide the dressed ingredients onto the plate, garnish with toasted walnuts.
WALNUT & WHITE BALSAMIC VINAIGRETTE
In a powerful blender, combine the garlic, balsamic, fresh thyme, basil and Dijon mustard and purée until completely emulsified.
Combine the two oils. With the blender on low speed, slowly add the oil to the mixture. Check seasoning with Kosher salt and freshly ground black pepper. Enjoy!
