Beets that is.
Last week I headed over to the newest Whole Foods in the valley, for the Grand Opening. While I sometimes refer to it as Whole Paycheck, I am enamoured with this new store. I don't know if it's the big aisles, the endless prepared food bars, or the wine tasting they were doing, but I ended up with a few great things in my basket. The star being, locally grown golden beets.
I knew I wanted to showcase these beauties in a salad - especially since I had some arugula in my herb garden that needed to be picked. Throw in some fresh goat cheese...how YOU doin'?
Roasted Golden Beet and Goat Cheese Salad
2 golden beets
1 cup mixed greens
1 cup arugula
1/4 cup thinly sliced fennel
1/4 cup thinly sliced onion
1/3 cup crumbled goat cheese
Balsamic syrup and good quality olive oil
Peel beets, wrap in foil, and roast in the oven for ~ 60 minutes or until tender. Cool completely.
Slice or chunk beets into bite sized portions.
Toss arugula, mixed greens, fennel, and onion together.
Place tossed greens onto plate, topping each with crumbled goat cheese and roasted beets.
Drizzle with balsamic syrup and a good quality olive oil. Salt and pepper if desired.
Tonight we enjoyed the 2004 Chateau Briot Rouge Bordeaux. This was a steal at $10.99. (Wine Spectator gave it an 85.) Lush flavors of berry and a hint of cocoa. It wasn't as tannic as I find some of the French reds. A comfort wine that was good on it's own, but also went well with this salad and the pork chops we had for dinner.