Market Salad

Market Salad

6-8 oz mesclun mix
4 oz Coach Farm Goat Cheese, crumbled
2 oz toasted of candied pecans
1 large red beet, pickled and diced (reserved trim)
4 T vanilla-beet vinaigrette

Pickled Beets

1 c red wine
1 c red wine vinegar
1 c sugar
2 T salt
1 t black peppercorns
1 t whole coriander seeds
1 t fennel seeds
1 ea bay leaf
2 large red beets, peeled

Method:
add all ingredients in a small pot and simmer on olw heat until beets are tender, about 1-1 1/2 hours. Cool in liquid and reserve covered for up to two weeks.

Vanilla-Beet Vinaigrette

2 T pickled beet, chopped (reserved from diced beets)
1 T red wine vinegar
1/4 c beet pickling liquid, strained
1/8 t vanilla extract
¾ c vegetable oil
salt and pepper to taste

Method:

put beet trim, pickling liquid, and vanilla extract in blender. Blend on high until smooth. Drizzle in oil until incorporated on medium speed. Season to taste.