Equipment
* optional
Ingredients
Triple-Vinegar Vinaigrette
- 11 ml balsamic vinegar
- 14 ml red wine vinegar
- 17 ml sherry vinegar
- 4 g dijon mustard
- 65 ml extra virgin olive oil
- 2 g kosher salt, fine grain
Salad Base and Toppings
- 5 red beets, roasted and peeled
- 400 g baby spinach, washed and dried
- 65 g goat cheese, chilled
- 5 g fresh tarragon, leaves only, roughly chopped
- 10 g pine nuts, toasted until golden
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 291 kcal
- Protein
- 9 g
- Carbohydrates
- 18 g
- Fat
- 22 g
- Fiber
- 6 g
- Sugar
- 9 g
- Sodium
- 460 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 7 mg
- Potassium
- 1027 mg
- Calcium
- 159 mg
- Iron
- 5.2 mg
- Magnesium
- 121 mg
- Phosphorus
- 156 mg
- Zinc
- 1.3 mg
- Vitamin A
- 521 mcg
- Vitamin C
- 35 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.7 mg
- Vitamin K
- 495 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.31 mg
- Niacin
- 1.3 mg
- Folate
- 333 mcg
- Water
- 216 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a clean mixing bowl, combine the balsamic, red wine, and sherry vinegars with the kosher salt. Whisk vigorously until the salt has fully dissolved into the acid.
Add the Dijon mustard to the vinegar mixture. While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream to create a stable, creamy emulsion.
Using a mandoline or a sharp chef's knife, slice the roasted beets into uniform 3mm (1/8 inch) half-moons. Set aside on a paper towel to blot excess moisture.
Place the baby spinach in a large bowl and drizzle with 45ml (3 tablespoons) of the vinaigrette. Toss gently with your hands or tongs until the leaves are lightly coated but not weighed down.
Arrange the dressed spinach across a chilled platter. Layer the beet slices over the greens in a decorative fanning pattern.
Drizzle the remaining vinaigrette specifically over the beets. Crumble the cold goat cheese over the top, then garnish with the chopped tarragon and toasted pine nuts. Serve immediately.
Chef's Notes
- The secret to this salad is the temperature contrast; ensure the spinach and goat cheese are properly chilled, while the beets can be slightly warm or room temperature.
- Use high-quality sherry vinegar (Vinagre de Jerez); it provides a nutty depth that bridges the gap between the earthy beets and the sharp cheese.
Storage
Refrigerator: 24 hours — Store components separately; once dressed, the spinach will wilt rapidly.
Reheating: Serve chilled or at room temperature.
Troubleshooting
The vinaigrette is separated and oily.
Cause: Oil was added too quickly or the mustard (stabilizer) was insufficient.
Fix: Place a teaspoon of mustard in a clean bowl and slowly whisk the broken dressing into it.
Prevention: Add oil drop-by-drop initially.
The salad looks like a 'bloody mess' with red juice everywhere.
Cause: Beets were too wet when added or the salad was over-mixed after assembly.
Fix: Cannot be fixed; aesthetic only.
Prevention: Pat beets dry with paper towels and do not toss the salad once beets and cheese are added.
Cultural Context
This dish is a modern interpretation of the classic French 'Salade de Betteraves,' which traditionally highlights the agricultural bounty of the Loire Valley.
