Beet Salad with Grilled Red Onions, Goat Cheese, and Kalamata Vinaigrette

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This hearty salad is adapted from The Oprah Magazine Cookbook and is attributed to Chef Jim Botsacos.  He suggests Manouri Cheese but any goat’s milk cheese will do.  I used goat gouda.
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Salad
4 medium red beets, trimmed and peeled
2 tablespoons olive oil
2 medium red onions, sliced into 1/2 inch slices
salt and pepper
6 cups mixed field greens
6 ounces goat’s cheese
Vinaigrette
2 tablespoons red wine vinegar
1 tablespoon olive brine (from a jar of kalamata olives)
1 teaspoon honey
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Preheat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil.  Cut the beets into bite sized pieces, toss with 1 tablespoon of the oil, season with salt and pepper and roast on the lined baking sheet until tender, about 15 minutes.
Meanwhile, heat a grill pan and brush the onion slices with remaining tablespoon of olive oil.  Sprinkle with salt and pepper and grill over medium heat until evenly charred and tender, 2-3 minutes per side.
To make vinaigrette:  In a small bowl, whisk together vinegar, brine, honey, oregano, salt and pepper.  Gradually add oil, whisking in a thin steady stream until blended.
Toss the greens and cheese together and dress lightly with the vinaigrette.  Top salad with the roasted beets and the grilled onion slices.  Drizzle with additional vinaigrette. Serves 6
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One response

  1. Pingback: Heart Beet Salad with Walnuts and White Cheddar « The Right Recipe

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