It's time for the third course in The Dinner Party. This one was a total crowd pleaser and it was pretty funny because most people were a little surprised by the ingredients. Chris and I put together a lovely salad with a Cabernet Balsamic Vinaigrette. It was a super yummy salad and the dressing was amazing. I seriously couldn't stop smelling it! I just wanted to stick my face in it...not kidding.
Rasted Beet Pecan Salad with Cabernet Balsamic Vinaigrette
2 medium beets, peeled and cut into 1 inch chunks
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
kosher salt and freshly ground pepper
1 tbsp unsalted butter
1/2 cup pecans
1 tsp sugar
1/4 tsp curry
1/4 tsp kosher salt
1 clove garlic, minced
2 tbsp balsamic vinegar
2 tbsp Cabernet Sauvignon
1/2 cup good olive oil (we used white truffle olive oil)
4 cups baby spinach
1/2 cup Chevere, crumbled
1. Preheat oven to 425 and place a rack in the center. Place beets in a glass baking dish and pour the oil and balsamic over them, turning to coat. Season with salt and pepper. Cover the pan with foil and place in the oven until beets can be easily pierced witha knife or fork.
2. Toast the pecans by melting the butter in a large skillet over medium heat until it is foaming. As the foaming subsides, add the pecans, sugar, curry, and salt. Cook, tossing often, until pecans are toasted and fragrant, about 4-5 minutes. Transfer the pecans to a plate and set aside.
3. In a small bowl, prepared the vinaigrette by whisking the garlic, balsamic, and Cabernet. While whisking, drizzle in the olive oil. Season with salt and pepper. Set aside.
4. To serve, place the greens in a large bowl and toss with 3/4 of the well-whisked dressing. Divide the lettuce among 4 plates. Divide beets among the 4 plates and sprinkle with 4-5 crumbles of the Chevere. Top with a few toasted pecans. Drizzle with more dressing if desired.