Recipe: Gold Beet with Tomato & Goat Cheese Salad
A summer salad with Township 7 Chardonnay vinaigrette
Gold Beet with Tomato & Goat Cheese Salad
- 2 cooked and peeled yellow beets
- 8 oz goat cheese
- 2 local heirloom tomatoes, grilled and peeled
Township 7 Chardonnay Vinaigrette
- 1/4 cup vinegar
- 1/2 cup Township 7 Chardonnay
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 cup extra-virgin olive oil
Pair with your favorite:Chardonnay |
This recipe is from the Calgary Stampede’s Executive Chef Derek Dale and the team at Township 7 Vineyards & Winery in the Okanagan Valley, British Columbia, Canada.
In a bowl, add vinegar, wine, salt, pepper and sugar. Slowly whisk in olive oil. Chop fresh basil and add to goat cheese. Season with salt and pepper. Slice peeled tomato and beets and divide equally onto four plates. Spoon on about 2 ounces of goat cheese onto each plate. Top with fresh microgreens. Drizzle with chardonnay dressing. Serves 4.
Photo by thebittenword.com