All of the following recipes were created by Chef Paul Lindemuth of Marcel’s Culinary Experience in Chicago, who has collaborated on several Blustone wine pairing dinners with Tom and Joan Knighton.
Ingredients
- 3 large golden beets
- 1 large sweet apple
- 4 cups baby arugula
- 8 ounces burrata cheese, torn into small pieces
- ¼ cup freshly squeezed lemon juice
- salt and freshly ground black pepper, to taste
- 1 tablespoon honey
- ¼ cup olive oil
Preparation
Preheat oven to 400.
Peel beets, wrap individually in foil and place on a baking sheet. Bake for 60 to 70 minutes, or until fork tender. (Baking time will depend on the size of your beets, so check regularly after 35 minutes.)
When beets are done, unwrap carefully (steam will escape) and set aside. When cool enough to handle, slice beets into ½-inch slices. Remove core from apple and, using a sharp knife or mandoline, slice very thinly.
Place arugula on serving plates. Arrange beets, apple and burrata on arugula.
In a small bowl, combine lemon juice, salt, pepper and honey and mix well. Whisk in olive oil. Taste and adjust seasoning.
Drizzle vinaigrette over salads and season with freshly ground pepper. Serve immediately.
About this recipe
Wine pairing: Blustone Riesling (fruit forward, dry finish, balanced minerality)
