Roasted Beets, Pistachio, Local Goat Cheese, Grappa Marinated Strawberries, Champagne & Preserved Lemon Vinaigrette Recipe
Make Roasted Beets, Pistachio, Local Goat Cheese, Grappa Marinated Strawberries, Champagne & Preserved Lemon Vinaigrette Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until they are tender when pierced with a fork. Remove from the oven, let cool, peel, and cut into wedges.
- 2
Marinate the Strawberries
While the beets are roasting, wash and slice the strawberries. In a bowl, combine the strawberries and grappa. Allow them to marinate for at least 30 minutes.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the champagne vinegar, chopped preserved lemon, olive oil, honey, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large serving platter, arrange the roasted beet wedges. Scatter the marinated strawberries on top, followed by crumbled goat cheese and chopped pistachios. Drizzle with the champagne and preserved lemon vinaigrette.
- 5
Serve
Serve immediately as a refreshing salad or appetizer.