- 6 large whole beets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry thyme leaves
- 1/4 teaspoon paprika
- 1/4 teaspoon dry basil leaves
- 1/8 teaspoon dry oregano
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 3/4 cup vegetable oil
- 1 1/4 cups walnuts
- 1/2 stick butter
- 1 1/2 ounces red wine vinegar
- 2 ounces pomace olive oil
- 1-ounce walnut oil
- 1/2 pound soft goat cheese
- 1/4 cup chives (cut into match sticks)
Preheat a grill.
Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.
To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.
For the vinaigrette add all the ingredients and the walnut butter. Whisk well.
To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.