Golden Beet, Goat Cheese and Walnuts w/ Agrodolce

  • 1/2 pound golden beets, trimmed (about 4 medium size)
  • 1/2 cup walnuts, lightly toasted and coarsely chopped
  • 4 oz. fresh goat cheese, crumbled
  • 1/2 pound young arugula greens (spinach or endive would work as well)
  • 1/4 cup Kitchen Line Late Harvest AgroDolce Vinegar
  • 1/4 cup Kitchen Line Chef's Pick EVO
  • 1\2 shallot, finely minced
  • 3 Tablespoons fresh orange juice
  • 1 Teaspoon freshly chopped chives (optional)
  • salt and pepper
Place beets in a pan, add about 2" of water, cover and roast in oven for 45-60 minutes, depending on size.
Cool slightly and then peel. Cut in wedges or 1/4" dice and place in bowl. Pour over 1 tablespoon of orange juice and vinegar.
Add salt, pepper to taste and finish with a teaspoon of oil.
Set aside for at least 15 minutes to marinate, but best after several hours!

Whisk rest of vinegar, juice and shallot in a bowl with salt and pepper to taste.
Slowly whisk in remaining oil and adjust for seasoning.

In mixing bowl place arugula, walnuts and beets and toss with dressing above.
Set on plate and sprinkle on goat cheese. Top with chopped fresh chives and serve.
(...a nice addition…some thinly sliced fresh fennel)