Ingredients Jump to Instructions ↓

  1. 6 large whole beets

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon black pepper

  4. 1/4 teaspoon dry thyme leaves

  5. 1/4 teaspoon paprika

  6. 1/4 teaspoon dry basil leaves

  7. 1/8 teaspoon dry oregano

  8. 1/8 teaspoon onion powder

  9. 1/8 teaspoon garlic powder Pinch cayenne pepper

  10. 3/4 cup vegetable oil

  11. 1 1/4 cups walnuts

  12. 1/2 stick butter

  13. 1 1/2 ounces red wine vinegar

  14. 2 ounces pomace olive oil

  15. 1-ounce walnut oil

  16. 1/2 pound soft goat cheese

  17. 1/4 cup chives (cut into match sticks)

Instructions Jump to Ingredients ↑

  1. Preheat a grill.

  2. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil . Toss sliced beets and hold.

  3. To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.

  4. For the vinaigrette add all the ingredients and the walnut butter. Whisk well.

  5. To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette . Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.


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