Velvet & Vine Recipe
Make Velvet & Vine Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Velvet Beets (braised beets with silky finish)
Vine Salad (crisp greens with grapes & vinaigrette)
Finish & Garnish
Method
Velvet Beets (braised beets with silky finish)
- 1
Prepare and trim beets
Preheat a medium saucepan large enough to hold the beets. Trim beet greens close to the root (reserve greens for another use). Scrub the beet skins thoroughly under running water to remove dirt. Leave skins on to retain color while braising.
- 2
Simmer the beets
Place the whole beets in the saucepan. Add 4 cups water and 1 cup dry red wine (or replace with water if not using wine). Add thyme sprigs, 1 tablespoon brown sugar, 2 tablespoons butter, 2 tablespoons balsamic vinegar, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a gentle simmer over medium heat, then reduce to low, cover and braise until beets are tender when pierced with a knife, about 35–45 minutes depending on size.
- 3
Finish and glaze
When beets are tender, remove from heat. Transfer beets to a bowl and, when cool enough to handle, gently rub skins off with a paper towel (skins should slip off). Place beets back in the pan with the braising liquid and increase heat to medium-low. Add remaining 1 tablespoon balsamic vinegar if desired and simmer 3–5 minutes until liquid reduces slightly and becomes glossy, spooning glaze over beets. Taste and adjust seasoning.
- 4
Slice
Slice beets into 1/4-inch thick rounds or wedges. Keep warm while you assemble the salad.
Vine Salad (crisp greens with grapes & vinaigrette)
- 5
Prepare dressing
In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the finely minced shallot. Whisk or shake vigorously until emulsified. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or sweetness to preference.
- 6
- 7
Assemble greens
In a large bowl combine 4 cups mixed baby greens and 1 cup halved red grapes. Drizzle about half of the dressing and toss gently to coat. Add more dressing sparingly — you want the greens lightly dressed, not saturated.
- 8
Add cheese and nuts
Scatter 3/4 cup crumbled goat cheese and the toasted walnuts over the dressed greens. Toss gently once to distribute.
Finish & Garnish
- 9
Plate the salad
Divide the dressed greens onto 4 plates (approx. 1 cup greens per serving). Artfully arrange beet slices over or alongside the greens so the deep red contrasts with the leaves.
- 10
Garnish and season
Drizzle each plate with 1 tablespoon extra balsamic reduction or glaze, scatter microgreens or basil (about 2 tablespoons per plate), sprinkle toasted sesame seeds if using, and finish with a light pinch of flaky sea salt. Add an extra grind of black pepper to taste.
- 11
Serve
Serve immediately while beets are warm and greens are fresh. This salad pairs well with crusty bread or as a starter to a roasted protein.