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Beet, Goat Cheese & Marcona Almond Salad

The sweet beets, salty almonds and tart goat cheese are a great pairing for our Viognier.

Ingredients

1 1/2 pounds beets, peels on, greens removed, scrubbed clean
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup toasted marcona almonds, roughly chopped
1 tablespoon honey
2 tablespoons white wine vinegar
1 tablespoon finely minced shallot (about 1 small)
4 tablespoons extra-virgin olive oil
2 small white onion, finely sliced (about 1/2 cup)
1/2 cup pomegranate seeds
4 ounces goat cheese
2 to 3 hard-boiled eggs, quartered
1/2 cup leaves from the center of 1 head of celery

How To Make

1
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 1 1/2 hours. Remove from oven and allow to cool.
2
Combine almonds, honey, vinegar, and shallots in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season dressing to taste with salt and pepper.
3
When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2-inch chunks.
4
Toss beets, pomegranate, onion, and dressing together in a large bowl. Transfer to a plate. Garnish with goat cheese, boiled eggs, and celery leaves. Serve immediately.