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Recipe

Appetizer






Roasted beet and iceberg wedge

Roderick Williams
New Horseshoe Bar Grill, Loomis


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Ingredients

1 golden beet
1 red beet
1 cup water
2 tbsp. apple cider vinegar
Oil
Salt and pepper, to taste
1 head iceberg lettuce, cut into quarters lengthwise
4 tbsp. soft goat cheese
Candied walnut vinaigrette

Candied walnut vinaigrette
1/4 cup candied walnuts (if you prefer, use raw walnuts or pecans sweetened with 2 tsp. honey) 1/2 cup olive oil 1 tbsp. rice wine vinegar 1 tbsp. small diced shallots 1 tbsp. chopped herbs (thyme and/or parsley) Salt and pepper, to taste

Instructions

Separate beets into different pans. Place 1/2 cup water and 1 tbsp. vinegar in each pan. Coat beets with oil and sprinkle with salt and pepper. Cover with foil and roast in a 350-degree oven until fork tender. Cool and wipe off skins with a towel. Thinly slice beets for salad.

Place one lettuce quarter on each plate. Separate layer of lettuce and line with golden beets, then red beets and then golden beets. Put lettuce back together and repeat process from bottom to top. Shave excess of side to get an even appearance of lettuce and beets. Place wedge on its side on plate. Sprinkle 1 tbsp. goat cheese per salad and add vinaigrette. Garnish with walnut halves, if you wish.

Candied walnut vinaigrette
Chop walnuts and put in a mixing bowl. Add oil, vinegar, shallots, herbs, salt and pepper.

Serves 4



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