Pickled Beet and Goat Cheese Salad with Truffle Champagne Vinaigrette - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Pickled Beet and Goat Cheese Salad with Truffle Champagne Vinaigrette
Prepared by Johnson & Wales University's Culinary Student T.A. Michele Reams

Pickled Beets

2 bunch beets

¾ cup sugar

1 ¼ cup sherry vinegar

1 tsp black peppercorns

½ tsp cloves

Salt and Pepper TT

1. Peel and slice beets in even sizes, then add all ingredients in with beets on a medium pot adding 1 ½ cups water.
2. Bring to a boil on the stove and allow to cook until beets are al dente (fork tender).
3. Remove beets from liquid and refrigerate.  Reduce remaining liquid until the reduction coats the back of a spoon.
4. Toss beets in reduction and refrigerate until use.

Champagne Vinaigrette

2 tbsp truffle oil

¼ cup honey

½ cup champagne vinegar

1 shallot minced

1-2 garlic cloves minced

 1 cup olive oil

Salt and Pepper TT

1. Add all ingredients to a blender excluding olive oil, salt, and pepper.
2. Pulse until mix is incorporated, then slowly drizzle olive oil in mixer while it is blending.  This will emulsify the solution.
3. Season with salt and pepper to taste.

Plating the Salad

1. 3 cups of mixed greens with ¼ cup of salad dressing.  
2. Place on a chilled plate and arrange pickled beets around the greens.
3. Top the salad of with a few crumbles of goat cheese and a pinch of toasted pine nuts.