Roasted Beet and Goat Cheese Salad with Lambrusco Vinegar Reduction

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Roasted Beet and Goat Cheese Salad with Lambrusco Vinegar Reduction

Author: Glover Street Market

Earthy roasted beets, creamy goat cheese, and toasted walnuts come together with a sweet-tart Lambrusco Vinegar reduction for a vibrant autumn salad.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup Lambrusco Vinegar
• 1 tbsp honey
• 4 cups mixed greens or arugula
• ¼ cup crumbled goat cheese
• ¼ cup toasted walnuts
• Optional: orange segments or sliced pears

Instructions

1. Preheat oven to 400°F. Wrap beets in foil, drizzle with olive oil, and roast 45–60 minutes until tender. Let cool, then peel and slice.
2. In a small saucepan, simmer Lambrusco Vinegar and honey over medium heat until reduced by half and syrupy (about 5–7 minutes).
3. Arrange greens on a platter and top with sliced beets, goat cheese, and walnuts.
4. Drizzle with the warm Lambrusco reduction and season with salt and pepper.
5. Serve immediately or slightly chilled.