Subscribe to The Grapevine to receive emails about special offers, recipes and wine tips. You may unsubscribe at any time.
Yield: 6 servings
12 baby beets; 4 each red, golden, and candy striped
7 tbsp olive oil
12 baby carrots
12 small red onions
12 small red radishes
8 green onions
Salt and pepper
3 tbsp white balsamic vinegar
3 cups mixed baby greens
12 oz goat cheese
1/2 cup toasted walnuts
2 oranges segmented
Preheat the oven to 400 degrees F. Toss the beets wtih 2 tbsp of the olive oil and place them in a baking dish. Cook, uncovered, for 20 minutes, or until tender.
When the beets are cooked, let them cool, then peel and halve them. Separate the colours so the red ones don't bleed into the others.
Dress the cooked carrots and beets while still warm with some salt, pepper, and 1 tbsp each of olive oil and vinegar. Set aside.
Preheat a grill pan and grill green onions on all sides. Set aside to cool.
Place a handful of greens on each plate and arrange a mixture of roasted vegetables on top.
Crumble some goat cheese on each plate and sprinkle a few walnuts on top. Garnish with the green onions and the orange segments, then dress with the remaining olive oil and vinegar. Season with salt and pepper.