Goatcheesesalad

Andrew’s Beet & Goat Cheese Salad

Next time you’re at the winery, come and find me. I love talking about how you can pair the perfect Fielding wine with your meals. I like to pair this salad with our 2011 Rosé.

Cheers and Enjoy,
Andrew.

Ingredients:

  • 4 cups baby arugula
  • 1 cup baby spinach
  • 1/4 red onion, thinly sliced (soaked in ice water for an hour)
  • 6 beets
  • 2 tbsp rice wine vinegar or apple cider vinegar
  • 4 tbsp vegetable oil
  • 1 tsp wasabi mustard
  • 1 tsp sugar
  • 2 oz goat cheese
  • 1/4 cup coarsely chopped walnuts
  • 2 tbsp maple syrup
  • Salt and pepper

Preparation:

Start by boiling the scrubbed beets. Separate the golden beets from the purple, as the purple beets will impart their colour into the gold.

As the beets are boiling, toss the walnuts with the maple syrup, and place on a baking sheet and toast in a 350 degree oven for 5 to 10 minutes.

Whisk together the oil, vinegar, Wasabi mustard and sugar, set aside.

Combine arugula, baby spinach, onion, and beets in a large bowl.

Toss veggies with dressing. Salt and pepper to taste.

Divide salad amongst two plates and top each salad with half of the goat cheese. Enjoy!