Roasted Beet Salad with Spicy Maple Pecans and Chrissy’s Fresh Chèvre

Name: Roasted Beet Salad with Spicy Maple Pecans and Chrissy’s Fresh Chèvre
Yield: serves 8
Ingredients: 6 equal-size medium beets (about; 2 pounds), washed and greens trimmed (leave a stubble); 3 cups chicken stock; 1 cup dry white wine; 1 cup firmly packed golden brown sugar; 3 tablespoons balsamic vinegar; 1 yellow onion, quartered; 1 knob fresh ginger (with peel); 1 teaspoon kosher salt; 1 tablespoon olive oil; 1 tablespoon olive oil; 3 tablespoons real maple syrup; 3 tablespoons sugar; 2 tablespoons balsamic vinegar; 1/2 teaspoon cayenne pepper; 1 cup pecan halves; 6 tablespoons reserved beet braising liquid; 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon); 2 tablespoons white wine vinegar; 1 tablespoon plus 1 1/2 teaspoons balsamic vinegar; 1 1/2 teaspoons chopped fresh rosemary leaves; 1 1/2 teaspoons Dijon mustard; 1 teaspoon kosher salt; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 8 cups arugula, butter lettuce, or mixed salad greens; 1 goat cheese round, about 8 ounces (more if you love goat cheese)

December 14, 2011

This elegant appetizer or starter salad for a dinner party celebrates two loves: goat cheese and roasted beets. It takes more time than a simple tossed salad, but all can be done in advance for entertaining. Mixing red beets with golden and candy-striped varieties makes an especially gorgeous presentation. The CKC chèvre that I use is from Chrissy Omo, a local cheesemaking prodigy. (For more about Chrissy, see opposite page.) Although I highly recommend it, CKC cheese is hard to get outside of the Austin–Hill Country area. Support your local cheesemaker by checking out neighborhood farmers’ markets.

Recipe notes

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