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Beet and endive salad webheader2014 « back to recipes

Beet and Endive Salad with Marinated Chèvre Goat Cheese

This interpretation of a classic salad recipe captures the flavors of both summer and fall in the Jordan garden. The blend of creamy goat cheese and pungent pomegranate seeds complements the crisp acidity and Fuji apple notes in our Jordan Chardonnay for an easy, delicious food & wine pairing.

Ingredients

  • 6 beets, scrubbed with skin-on

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 3 endive, root end scored

  • 1 Tbsp lemon juice

  • 4 cups mixed organic baby greens

  • 6 Tbsp vinaigrette

  • 6 ounces marinated chèvre

  • 1/4 cup pomegranate seeds

  • Kosher salt and freshly ground black pepper to taste

For the marinated chèvre

For the vinaigrette

  • 2 Tbsp rice wine vinegar, seasoned

  • 1 Tbsp Meyer lemon juice

  • 1 Tbsp apple juice

  • 1 Tbsp sherry vinegar

  • 2 tsp lemon thyme leaves

  • 2 tsp Dijon mustard

  • 1/2 cup Jordan Extra Virgin Olive Oil

  • Kosher salt to taste

Ingredients

  • 6 beets, scrubbed with skin-on

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 3 endive, root end scored

  • 1 Tbsp lemon juice

  • 4 cups mixed organic baby greens

  • 6 Tbsp vinaigrette

  • 6 ounces marinated chèvre

  • 1/4 cup pomegranate seeds

  • Kosher salt and freshly ground black pepper to taste

For the marinated chèvre

For the vinaigrette

  • 2 Tbsp rice wine vinegar, seasoned

  • 1 Tbsp Meyer lemon juice

  • 1 Tbsp apple juice

  • 1 Tbsp sherry vinegar

  • 2 tsp lemon thyme leaves

  • 2 tsp Dijon mustard

  • 1/2 cup Jordan Extra Virgin Olive Oil

  • Kosher salt to taste

Instructions

serves 4

Preheat oven to 450 degrees. Toss the beets in olive oil, salt and pepper and roast in a heavy pan until fork tender (approximately 45-60 minutes). Remove from oven and when cool enough to be handled, peel and cut into sixths. Reserve at room temperature.

Prepare an ice bath. Bring a small pot of seasoned water to a boil and add lemon juice and endive. Weigh endive down with a small plate and cook until fork tender (approximately 10-12 minutes), then plunge into the ice bath to arrest cooking and set the color. 

Next, prepare the marinated chèvre. In a nonreactive bowl, combine crumbled goat cheese with Jordan Extra Virgin Olive Oil, lavender, thyme, lemon zest, bay leaf and rose water. Gently toss. Cover and set aside to marinate at room temperature for a minimum of 24 hours or refrigerate for up to three days.

To prepare the vinaigrette, combine lemon juice, vinegars, mustard, apple juice and lemon thyme leaves in a blender. Then, on low speed, slowly incorporate the olive oil to emulsify. This vinaigrette can be stored in the refrigerator for up to one week.

To plate, gently toss beets, endive and baby greens in vinaigrette and garnish with marinated chèvre and pomegranate seeds. Season with salt and pepper to taste and serve.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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