Red, White & Blue Salad

13 ingredients
5 steps

Ingredients

  • FOR THE SALAD:
  • 3 whole Beets With Stalks, Beets And Stalks Well Washed
  • 1 pint Blueberries
  • 4 ounces, weight Goat Cheese
  • FOR THE DRESSING:
  • 1/4 cups Olive Oil
  • 1/4 cups Grapeseed Oil
  • 1/4 cups White Wine
  • 2 Tablespoons Honey
  • 2 Tablespoons Minced Tarragon
  • 1 whole Egg Yolk
  • 1 Tablespoon Dijon Mustard
  • 1 clove Garlic, Minced

Directions

  1. 1
    Heat oven to 400 F.
  2. 2
    Cut the stalks off the beets, reserving the leaves for later. Place the beets cut side down on a rimmed sheet pan or baking dish. Fill the pan with water, just barely covering the cut ends of the beets. Cover the pan with aluminum foil. Roast in the oven for 1 hour.
  3. 3
    While the beets are roasting, combine all the dressing ingredients together in a small resealable container. Shake until well combined and emulsified. Refrigerate to let the flavors develop.
  4. 4
    When done remove the beets from the oven. Place the beets on a plate to cool. Using paper towels in both hands rub the skin off of the beets. Slice the beets into matchsticks. Roughly chop 3-4 beet leaves.
  5. 5
    In a bowl combine beets, chopped leaves and blueberries. Toss with dressing. Sprinkle goat cheese over salad and serve.

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