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Sebastien Archambault, Wine Portfolio
Roasted Beet Salad | Roasted Organic Chicken with Buttermilk and Herbs

Roasted Beet Salad
Serves 4

20 baby beets (mixed colors)
4 tbsp. toasted pumpkin seeds
2 heads Belgian endive
1 red onion
½ cup balsamic vinegar
1 cup California olive oil from Round Pond
¼ cup red wine vinegar
2 shallots
8 oz. piece of goat cheese roulade

Preset oven to 350ºF.

Toss beets with 2 tbsp. olive oil, salt and pepper, place in roasting pan and place in the oven until fork tender (approximately 45 minutes to an hour). Remove from the oven and allow to cool at room temperature. Peel red onion and slice into ½ inch rings, place the onion rings in a sauté pan with the balsamic vinegar and cook over medium heat, occasionally stirring until the liquid is reduced to 2 tbsp. and the onions are well cooked.

Remove from the pan and allow to cool.

Remove the skin from the beets, discard skins and cut the beets in half. Peel and fine dice the shallots, place in a stainless steel or glass bowl with red wine vinegar, olive oil and season with salt and pepper. Toss the beets, red onion and pumpkin seeds with some of the vinaigrette, season with salt and pepper and divide among 4 salad bowls. Dress the endive leaves with vinaigrette and arrange over the beets, cut the goat cheese roulade into 8 one ounce pieces and place on the salads.


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