sherry vinegar 2 tbsp. When I tried his cooking method at home, I discovered something remarkable: not an ounce of liquid (well maybe a teensy tiny bit) leeches from the beets. This Roasted Beet and Goat Cheese Salad With Toasted Walnuts and White Wine Vinaigrette Dressing is light, flavorful and soon to be your favorite salad. So, of course, I had to add them to my roasted beet and goat cheese salad. And balsamic, in my opinion, is the most perfect way to tie together almost any dish. Have you ever had a salad like this? Obviously, none of us will have any company soon, but make it as a snack or a side dish for yourself and your household. This salad contains only a few simple ingredients, but the combination is definitely a winner! I am a proud CK Mondavi and Family Ambassador, while this post is sponsored, all opinions and the recipe are my own. walnut oil salt and fresh ground black pepper to taste 2 cups baby arugula leaves 4 oz. for salad: Preheat oven to 400°F. goat cheese (either firm-style aged or softer fresh goat cheese) He salt-roasted his beets with rosemary and thyme, and his beet salad, served with a goat cheese-topped crostini, Blue Heron Farm greens and a lemon emulsion, was one of his signature dishes. olive oil 2 tbsp. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. The combination of crisp romaine lettuce, tender beets, creamy and tangy goat cheese, buttery and crunchy walnuts, and a zesty balsamic dressing is just about the most amazing thing. Roasted beets get a creamy update with goat cheese and herbs, plus a little crunch from delicious walnuts. I can say that, because I am a big foodie. The crunchy walnuts and tangy goat cheese really compliment the sweetness of roasted beets very well. For dressing: Whisk all ingredients in small bowl. Season with salt and pepper. 2 large red beets (stems trimmed, washed) 1 ripe pear (cored, sliced thin) 1/2 cup toasted walnut halves 2 tbsp. Preparation.