A tribute to the passing from spring to summer from Round Pond Estates Chef Jamie Proulen.
Ingredients
- Red Beets 3, baseball size
- Golden Beets 3, baseball size
- Round Pond Italian Varietal Extra Virgin Olive Oil ¼ cup
- Salt 1 Tbs
- Black Pepper 1 tsp
- Round Pond Estate Cabernet-Merlot Red Wine Vinegar1 ½ cup
- Water 1 cup
- Round Pond Estate Blood Orange Olive Oil 3 Tbs
- Sherry Vinegar 1 Tbs
- Salt 1 Tbs
- Peaches 2, sliced
- Goat Cheese 2 oz
- Hazelnuts 4 Tbs, toasted
- Radishes 4, thinly sliced
- Fresh Tarragon Leaves ¼ cup, sliced
Cook It
- Toss the beets in the extra virgin olive oil, salt and pepper. Place in a baking dish and add the red wine vinegar and water. Cover with foil and bake at 375°F for about 2 hours.
- When the beets have cooled, remove the skin by wiping with a kitchen towel. Cut into 1-inch cubes and place in a mixing bowl. Add blood orange olive oil, sherry vinegar and salt to the bowl and toss. Place the seasoned beets on a platter or in a large bowl and top with the remaining ingredients to complete the salad.
Round pond olive oils and vinegars are available online at www.roundpond.com or you can use whatever similar products are available to you.
