Beets, Watercress, Goat Cheese and Raspberry Honey Vinaigrette

Beets, Watercress, Goat Cheese and Raspberry Honey Vinaigrette

Beets, Watercress, Goat Cheese and Raspberry Honey Vinaigrette

  • 2 pounds medium-sized orange and red beets
  • Olive oil as needed
  • 1 large bunch watercress
  • 1 cup raspberries 
  • 2 tablespoons Red Belly Honey 
  • 1 small shallot, finely minced 
  • 1 tablespoon Champagne vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ cups olive oil
  • 1 log goat cheese
  • ½ cup chopped pecans
  • ½ bunch chives, chopped

Rub beets with olive oil and roast on a parchment lined sheet tray for an hour or until easily pierced with a fork. Cool, peel, quarter and transfer to a mixing bowl with watercress.

In a blender, puree raspberries, honey, shallot and champagne vinegar along with salt and pepper. Slowly add oil to emulsify. Toss vegetables with desired amount of vinaigrette. Correct seasonings, dollop with pieces of goat cheese and sprinkle with pecans and chives. Makes 4 to 6 servings. 

Photography by Matt Armendariz

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