In Good Taste Recipe: Beet and Plum Salad with Goat Cheese

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Beet and Plum Salad with Goat Cheese

By Josie Ross

This is a colorful and creative salad that combines earthy beets, sweet-tart plums and tangy goat cheese.

Serves about 8

1 lb baby beets, washed, tops trimmed

1/2 cup olive oil, divided

1/2 cup sherry vinegar
1 tablespoon sugar
1/4 cup walnut oil
salt and pepper
1 1/2 pounds plums, pitted, cut into 1/2-inch pieces

3 cups fresh baby spinach leaves

8 ounces soft fresh goat cheese, crumbled

Preheat oven to 375°F. Toss the beets in 2 tablespoons olive oil. Wrap beets tightly in foil. Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.

Combine vinegar and sugar in a bowl. Slowly whisk in remaining olive oil and then walnut oil. Season vinaigrette to taste with salt and pepper. Toss beets with 1/3 cup vinaigrette. Toss plums and onion with 1/4 cup vinaigrette in another large bowl. Season with salt and pepper.

Arrange the beets around edge of platter. Place the spinach in the center of the platter; then drizzle with some vinaigrette. Spoon the plums over the spinach. Sprinkle with goat cheese and serve.

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