BEET AND GOAT’S CHEESE SALAD
Serves: 6-8 Coriander seeds have a citrusy flavour that compliments the beets. 2 lbs (1 kg) medium sized beets 1 1/2 tsp (7.5 mL) coriander seeds zest of one lemon, removed with a zester 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) honey 1 tbsp (15 mL) minced shallots 1/2 tsp (2.5 mL) sea salt 1/4 cup (60 mL) extra-virgin olive oil 4 oz (113 g) soft goat’s cheese 1/2 cup (125 mL) roasted walnuts or hazelnuts, coarsely chopped leaves from a celery heart
1. Heat the oven to 350 F (175 C). Scrub beets and encase them in an aluminum foil “envelope”, crimping the sides. Use separate packages for differently coloured beets.
2. On a rimmed baking sheet, roast for an hour or until the beets pierce easily. Cool and rub off the skins. Cut the beets into 1/4-inch (0.6 cm) wedges. Roast coriander seeds in a dry frying pan over low heat until a shade darker. Cool and crush coarsely.
3. Whisk the lemon juice, honey, shallots and sea salt together. Whisk in the olive oil.
4. Arrange the beets on a serving vessel and drizzle with the dressing. Crumble and scatter the cheese over the top and sprinkle with the coriander seeds, lemon zest, nuts and celery leaves. Serve immediately.
Anthony Gismondi’s wine match:
Although earthy beets can be a tough match, the cheese and roasted nuts help to balance the dish. We suggest red wine from southern France.
Paul Mas Estate Single Vineyard Collection Malbec Gardemiel Vineyard 2015, Coteaux du Languedoc, France, $13.99 Black plums, blackberries, roasted meats and black pepper all collide to take on the beets.
Chateau de Caraguilhes 2013, Corbières, Languedoc, France, $19.49 Organically grown Corbières sporting fragrant, black currant, blackberry fruit with a smoky licorice undercurrent will disappear into the dish.