Roasted Beet and Onion Salad with Wabash Cannonballs

Baby beets work best but you may substitute large beets, and cut into wedges after roasting and peeling. This salad works well with a sauvignon blanc or a soft pinot noir. Serves 6

• 1/2 c. heavy balsamic vinegar

• 2 lbs. trimmed baby beets

• Extra-virgin olive oil

• Kosher salt and freshly ground pepper

• 1-1/2 lbs. large red onions

• 3/4 c. large Kalamata or Sicilian green olives

• 3 c.  young spicy greens like such red mustard, arugula, etc.

• 2 Wabash Cannonballs (or 1 Piper’s Pyramide or 6 oz. Sofia)

 Preheat oven to 375°. Wash beets to remove any dirt, dry, and place in a large, foil-lined roasting pan in one layer.  Toss with olive oil to coat lightly. Season with salt and pepper and roast for 30-40 minutes or until tender. Very large beets may take twice as long. Remove beets from oven and allow to cool so that you can comfortably handle them. Rub off skins with a paper towel, slice in 1/8” slices and set aside.

While beets are roasting, peel and cut onions in thick wedges. Lightly brush with olive oil and season with salt and pepper. Place in a single layer along with olives and roast uncovered along with beets until onions are crisp tender and lightly browned, about 15-20 minutes. Set aside and cool to room temperature

Cut each Wabash Cannonball into 6 pie shaped wedges (or Pipers or Sofia cut into 12).  To serve, arrange greens on plates and top with beets, onions, olives, and a wedge of cheese. Drizzle a few drops of olive oil and balsamic vinegar over the top and around salad along with a grinding or two of black pepper.