Roasted Beet and Goat Cheese Salad with Soy and White Truffle Oil Vinaigrette

RH Staff

Yield: 24 servings.

SOY-WHITE TRUFFLE OIL VINAIGRETTE:
3⁄4 cup Kikkoman Soy Sauce
1⁄3 cup lemon juice
3 Tbsp. balsamic vinegar
3 Tbsp. white truffle oil
1 1⁄2 cups olive oil
as needed, salt and black pepper
ROASTED BEETS:
9 lb. baby beets, tops trimmed
3 cups water
3⁄4 cup olive oil
1⁄4 cup salt
* * *
1 lb., 8 oz. watercress, picked and washed
6 oz. shallots, finely diced
as needed, salt and black pepper
3 lb. fresh goat cheese

For soy-white truffle vinaigrette: In bowl, whisk together soy sauce, lemon juice, vinegar, truffle oil and olive oil.

Season to taste with salt and pepper. Vinaigrette can be kept, chilled, for up to 1 month. Whisk or shake well before using. Yields 3 cups.

For roasted beets: Place beets in large shallow baking pan; add water, oil and salt. Cover with aluminum foil. Bake at 350°F for 30 to 40 minutes, or until tender. Cool; peel and cut into equal wedges. Dress with 1 1/2 cups of soy-white truffle oil vinaigrette. Chill until service. Yields 12 cups.

For each serving, to order: Toss 2 cups watercress and 2 tsp. shallots with just enough soy-white truffle oil vinaigrette to coat very lightly, about 1 Tbsp. Season to taste with salt and pepper. Place in the middle of the plate; arrange 1/2 cup roasted beets around and on top of the watercress. Crumble 2 oz. goat cheese in small pieces over salad.

KIKKOMAN