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Acquiesce Winery’s Viognier: Beet, Goat Cheese and Egg Salad

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Photo and Recipe by Acquiesce Winery

The sweet beets, salty almonds and tart goat cheese are a great pairing for Acquiesce Winery’s Viognier.

Ingredients
1½ pounds beets, peels on, greens removed, scrubbed clean
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
¼ cup toasted almonds, roughly chopped
1 tablespoon agave syrup or honey
2 tablespoons champagne vinegar
1 tablespoon finely minced shallot (about 1 small)
4 tablespoons extra-virgin olive oil
2 small white onions, finely sliced (about 1/2 cup)
1/2 cup pomegranate seeds
4 ounces goat cheese
2 to 3 hard-boiled eggs, quartered
2 small baby gem lettuces

Instructions
Preheat oven to 375°F. Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, vegetable oil and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Place on a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about an hour and a half. Remove from oven and allow to cool. Combine almonds, agave syrup, vinegar and shallots in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season dressing to taste with salt and pepper. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1½-inch chunks. Toss lettuce, pomegranate, onion and dressing together in a large bowl. Transfer to a plate. Garnish with beets, goat cheese and boiled eggs. Serve immediately. Serves 4 – 6.