Mary’s Beet and Goat Cheese Salad
Learn how to make this easy beet and goat cheese salad for a colorful veggie side dish. Includes tips for how to roast beets and how to make pickled Montmorency sour cherries.
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Cooking tools:
- Mortar and pestle
- Spice grinder
- Oven
- Aluminum foil
- Baking sheet
- Paring knife
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving platter
- Salad plate
- Cutting board
- Chef's knife
- Colander
- Kitchen timer
- Airtight container
- Stove
- Plastic wrap
Ingredients
- 1 large golden beet
- 1 large red beet
- 2 teaspoons olive oil
- ⅔ cup pickled sour cherries (recipe below)
- 6 cups baby arugula
- 4 ounces goat cheese, crumbled
- ⅔ cup dried sour cherries
- ¼ cup sugar
- ¾ cup water
- ¼ cup red wine vinegar
- ¼ teaspoon ground fennel or fennel pollen; see note below
- ½ cup pure cherry juice
- 2 tablespoons ruby port wine
- 1 tablespoon honey
- 3 tablespoons white wine vinegar or champagne vinegar
- ½ teaspoon Dijon mustard
- 1 garlic clove, finely chopped
- ⅓ cup olive oil
- Salt and white pepper to taste
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