Toasty Beet x Walnut Salad | Apothic Recipes

Ingredients

• 3 to 5 small beets
• 1 shallot (rough chopped)
• ¼ cup of Apothic Merlot
• ¼ cup balsamic vinegar
• 2 cups water
• 3 tbsp olive oil
• 4 bay leaves
• 1 tbsp fennel seeds
• 1 tsp of sugar
• 1 tsp of cayenne
• salt and pepper to taste
• ½ cup beet cooking liquid (from cooking the beets)
• Vegetable oil, enough to emulsify
• Honey, to taste
• Salt, to taste
• 2 cups vegetable oil
• 2 large egg yolks
• 1 tbsp lemon juice
• ½ tsp mustard
• 1 tbsp balsamic vinegar
• 2 cups shelled, halved walnuts
• ¼ cup pure maple syrup
• 1 tbsp unsalted butter
• Goat cheese
• Baby arugula
• Lemon zest