Wash and dry the beets and place in a large piece of aluminum foil with salt & pepper and a little olive oil. Roast the beets at 425 degrees for about an hour, until a knife inserted in the middle passes easily through. Let them cool and then cut into 1 inch pieces and drizzle with some of the sherry vinegar.
While the beets are roasting, make the vinaigrette!
2 T sherry vinegar
1 t Dijon mustard
1 T honey
1 t fresh lemon juice
pinch of salt & a few grinds of pepper
add slowly, while whisking:
3 T ex virgin olive oil
2 T walnut oil (if you don’t have, just use all olive oil)
½ t chopped fresh tarragon (optional)
It should be emulsified and stay together at room temp without separating.
Assemble the salad
Toss the green beans and walnuts together with some of the dressing and arrange around the outside of the platter. Toss the beets, blueberries and red onion together with some of the dressing and mound in the middle of the platter. Sprinkle with the cheese and serve chilled. Serves 4
Voted Best Caterer for Tuolumne and Calaveras Counties 2016