Recipes

Beet Salad with Charred Red Onion, Goat Cheese & Cocoa Crumble

Pairs Well With

Ingredients

1 pound mixed baby beets
2 bay leaves
2 cloves garlic
2 teaspoons salt
1 tablespoon extra virgin olive oil
2 tablespoons champagne vinegar
3 quarts cold water
 
Salad topping:
4 ounces fresh Alabama Goat Cheese (or local goat cheese such as Laura Chenel)
Sorrel for garnish

Preparation

Soak the baby beets and scrub with a towel to remove any loose dirt. Combine all other ingredients, except goat cheese and sorrel, in a large stock pot and add the cleaned beets. On medium heat bring to a slow simmer and cook for approx. 20 minutes or until beets can be easily pierced with a paring knife. Cool the beets in their cooking liquid. When cool, peel the beets by rubbing them with a kitchen towel to remove the skin.
 
Once you have made the vinaigrette, cocoa crumble and charred onions (see below), you can assemble the salad. Slice the beets into different shapes, then place in a mixing bowl. Add the charred onions, and season with salt, pepper and the Dijon vinaigrette. Drizzle some vinaigrette on 4-6 plates, then place the beets and onions on top. Garnish with a crumble of the fresh goat cheese. Break up the cocoa crumble with your fingers and sprinkle around the salad. Garnish with sorrel leaves

Dijon Vinaigrette

Ingredients

3 tablespoons Dijon mustard
3 tablespoons red wine vinegar
Grapeseed oil to taste
Salt to taste

Preparation

Combine Dijon and red wine vinegar in a bowl. Slowly whisk in grapeseed oil to taste and season with salt.

Cocoa Crumble

Ingredients

¼ cup cocoa powder
¼ cup butter
Pinch of salt

 

Preparation

In a small bowl combine all ingredients to make a paste. Bake on a parchment-lined sheet tray at 225°F till hard. Let cool.
 

Charred Onions

Ingredients

1 red onion, peeled and sliced into rings
 

Preparation

Char the onions on a hot grill or in a hot cast iron skillet. Place in a bowl and cover with plastic wrap, let cool. Rub any black char off the onions with your fingers.

Chef Erik Niel of Easy Bistro & Bar in Chattanooga, Tenn., submitted this delicious, and gorgeous, recipe to our ongoing Win-a-Magnum contest. The bright, fresh ingredients highlight many elements of our Russian River Pinot Noir.