Salad is never going to get the pre-Thanksgiving hype that turkey, mashed potatoes and stuffing receive. Nonetheless, a little green goes a long way.

Try Chef Scatena’s simple, easy to follow recipe for beet salad with chevre and sherry vinaigrette. A classic and light salad, it will offer a refreshing counterbalance to the heavy T-giving spread we all crave this time of year.

Beet Salad with Chevre and Sherry Vinaigrette
Yield: 4 Servings

1 Pound Yellow Beets
1 Quart Water
1 Cup White Wine
1?2 Cup Rice Wine Vinegar or Apple Cider Vinegar
1?2 Cup Brown Sugar
3 Sprigs Thyme

Directions: Add all ingredients to a large pot. Simmer for 2 hours or until the beets are tender. Let the beets cool in the liquid. When you can handle the beets, use a dish towel to gently rub the skin off. Quarter and put aside while you prepare the vinaigrette.

1 Shallot Minced
1 Tablespoon Dijon Mustard
2 Tablespoons Local Honey
1?2 Cup Sherry Vinegar
1-11?2 Cups Olive Oil
Salt and Pepper to Taste

Directions: Add shallots, mustard, honey and sherry in a stainless steel mixing bowl. Slowly add oil in a slow stream while whisking other ingredients. It may take all the oil depending on the thickness of the dressing that you like. The dressing will break if you make it in advance. Whisk the dressing right before serving and it will come together.

Assembly: Toss your favorite greens (Chef Scatena recommends baby arugula) with the sherry vinaigrette. Crumble goat cheese or a French Chevre over the greens and serve over the quarter beets. Top with a toasted walnut or candied pecan. Enjoy!

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