Heirloom Beet and Vidalia Onion Salad, with Honey Thyme and Pink Peppercorn Vinaigrette served with Goat Cheese Crostini

With beets no longer confined to mid-winter growth, this is a pretty and delicious appetizer recipe from Jeffrey Buben, owner-chef of Vidalia, that could also do a turn as a main course dish served with crusty bread.

Serves 4.

2 bunches baby golden beets, washed and greens trimmed
2 bunches red beets, washed and greens trimmed
1 Vidalia onion, peeled and cut very thinly (available at Whole Foods)
4 cups of lettuce, washed, spun dry and cut into thin strips
4 thin slices of baguette, toasted
4 ounces of herbed goat cheese

Vinaigrette
1/4 cup clover honey
2 1/2 tablespoons sherry or cider vinegar
2 tablespoons pink peppercorns, crushed
2 teaspoons fresh thyme leaves
1/4 cup olive oil
Salt and pepper to taste

Put the beets into two separate saucepans. Cover with water and bring to a boil, then reduce the heat and simmer the beets until tender or until they can be pierced easily with the tip of a paring knife.

Rinse the beets separately under cold running water for three minutes to cool them down. Remove from the heat and rub off the skin with an old kitchen towel or paper towels. While the beets are cooking, whisk the honey and vinegar together in a small bowl, adding the pink peppercorns and the thyme. Slowly whisk in the olive oil until the vinaigrette emulsifies. Season to taste with salt and pepper.

Cut the beets into quarters while still warm and combine with 1/4 to 1/2 cup of vinaigrette. Let cool. Add the thinly sliced Vidalia onion and season to taste with salt and pepper.

To assemble the salad, smear each crostini with goat cheese and broil until brown on top. Arrange the shredded lettuce on the salad plates, divide the beets among the salads and dress each salad with some of the remaining vinaigrette. Serve with the warm goat cheese crostini placed alongside.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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