We went over to the Graves' house last night to make them dinner and check in on Eli (still as cute as ever) and I made this salad. I think I lucked out since I happened to receive beets, plums (well, pluots so close enough) and spinach in my delivery. I pretty much always have red onions on hand so all I had to do was go to the store and buy the cheese. It's a tasty salad and very pretty too...
Beet Salad with Plums and Goat Cheese
Bon Appetit
12 2-inch-diameter beets, tops trimmed (I happened to get chioggia beets in my delivery and they are very pretty so use those if you can get them)
1/2 cup white wine vinegar
1 teaspoon sugar
1/2 cup vegetable oil
1/4 cup walnut oil or olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 1/2 6-ounce bags fresh baby spinach leaves
8 ounces soft fresh goat cheese (such as Montrachet), crumbled
Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.
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