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Beet and Endive Salad

Ingredients

Pickled Roasted Beets

  • 4 medium beets any type & color
  • ¼ cup brown sugar
  • 3/4 tsp. black peppercorns
  • 3/4 tsp. coriander seed whole
  • 1/8 cup kosher salt
  • 2 cloves garlic
  • ½ cup apple cider vinegar
  • ¼ cup sherry vinegar
  • filtered water to cover

Whipped Goat Cheese

  • ½ lb. goat cheese
  • 2 tbsp. crème fraiche

Herb-Candied Pine Nuts / Herbs de Provence Hazelnuts

  • 3/4 tsp. salt
  • ½ tbsp. white sugar
  • ½ tbsp. herbs dried or fresh
  • 1 tbsp. honey
  • 1 lb. nuts

Salad

  • 4 large endive leaves
  • fresh dill
  • 4 medium radishes thinly sliced

Instructions

Pickled Roasted Beets

  • Place all ingredients in large oven-safe dish with high sides.
  • Add water until the beets are just covered.
  • Cover and place in 350° oven for 90 minutes or until tender.

Whipped Goat Cheese

  • Let goat cheese sit at room temperature for 30 minutes.
  • Place both the goat cheese and crème fraiche in a medium bowl. Mix until smooth and creamy.

Herb-Candied Pine Nuts / Herbs de Provence Hazelnuts

  • Preheat oven to 350°.
  • Place the nuts on a sheet pan and roast until they are golden brown, checking every few minutes to ensure they don’t burn.
  • Transfer roasted nuts to a large bowl. Using a rubber spatula, stir to coat the nuts with honey.
  • Add the herbs and mix well. Finally, add the sugar (sugar keeps them from sticking to each other).
  • Once fully mixed, transfer nuts to a large sheet pan and let cool.
  • Transfer to a jar, seal, and leave in dry storage.

Plating the Dish

  • To serve, place beets, whipped goat cheese, candied nuts, fresh dill, and radish in an endive leaf.

Notes

2Hawk Vineyard and Winery Bottle of 2018 Viognier

Servings: 4

Chef: Billy Buscher

Partner Organization: Lark’s Kitchen & Cocktails

Wine Pairing: 2018 Viognier

The 2018 vintage proved once again what a natural site–climate-variety match our Rogue Valley vineyard site is to Viognier. The Indian summer ripened the fruit to perfection, making our job of turning the exceptionally uniform berries into wine both satisfying and pressure-packed. When fully ripe, Viognier reminds us of lemon-infused honey, and we successfully delivered those aromatics and flavors to the bottle. The complexities of crushed pineapple, yellow peach, apricot pit, and orange blossom begin to show with air. This wine carries wonderfully balanced acidity with liveliness on the palate despite its weight and concentration, which will allow it to develop additional bottle bouquet over the next two to four years.