Beet and Burnt Honey Salad
Buzzing among the twenty-six acres of biodynamic gardens and orchards that supply produce for King Estate are the resident bees that produce hundreds of pounds of honey each year. With so much liquid gold on their hands, the chefs are always looking for creative ways to use it. Here it’s simmered until dark and caramelly, whisked into a balsamic vinaigrette, and drizzled over roasted beets, whipped chèvre and hazelnuts. King Estate’s Domaine Pinot Gris a perfect match for this salad, with its orange blossom and wildflower notes on the nose and a balanced acidity that meshes perfectly with the tangy cheese.
Ingredients
- 1 cup hazelnuts
- 1 lb beets, tops removed
- Olive oil, for coating
- Salt and black pepper, to taste
- 1/3 cup honey
- 1/3 cup balsamic vinegar
- 1 cup extra-virgin olive oil
- 6 oz chèvre, at room temperature
- ¼ cup heavy cream
- 1 Tbsp thinly sliced chives
- 1 Tbsp chopped fresh chervil or tarragon
- 1 Tbsp chopped fresh parsley
- 6 oz arugula (about 4 cups)
Instructions
- Preheat oven to 375°F. Arrange hazelnuts in an even layer on a baking sheet and toast for 8 to 10 minutes, until golden. If they have brown papery skins, fold nuts into a clean dish towel while still hot and vigorously rub. Some skins will remain on, which is fine. Set aside.
- Increase oven to 375 degrees F. In a baking dish, combine unpeeled beets and enough oil to lightly coat. Season with salt and pepper. Add water to a ¼-inch depth and cover lightly with aluminum foil. Roast for 1 hour, or until beets are tender and easily pierced with a fork. Set aside to cool.
- When cool enough to handle, peel beets and cut into ½-inch sized pieces. Transfer to a bowl and refrigerate until cold. (Can be prepared 2 days ahead and refrigerated.)
- In a small saucepan, heat honey over medium-high heat until darkened, about 5 minutes, or until dark amber but not black. While hot, carefully whisk in vinegar. Set aside to cool, then refrigerate for 1 hour, or until chilled. Whisk in olive oil and season to taste with salt. (Can be made 3 days ahead and stored in an airtight container.)
- In a medium mixing bowl, combine chilled beets with enough dressing to coat. In a small bowl, combine chives, chervil (or tarragon), and parsley.
- Crush these hazelnuts by pressing on them with the bottom of a heavy pan until most are in half, with some smaller pieces. In a small mixing bowl, whisk chèvre and cream until spreadable. Using the back of a spoon, spread whipped chèvre in a circle along the bottom of the four shallow bowls. Evenly sprinkle mixed herbs on the goat cheese.
- Place dressed beets in a circle slightly overlapping the cheese, leaving the very center of the bowls open. Top the beets with ¼ cup hazelnuts per bowl. Place a small handful of arugula in a neat pile in the center and serve.
Notes
Courtesy of the Restaurant at King Estate
Wine Pairing: King Estate Domaine Pinot Gris
Excerpted from Oregon Wine + Food: The Cookbook by Danielle Centoni and Kerry Newberry. Photography by John Valls. Copyright © 2023 by Danielle Centoni and Kerry Newberry. Recipes copyright © 2023 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.