The six-course meal

The Renton Reporter continues its presentation of a six-course meal prepared by student chefs at Renton Technical College for their annual spring banquet. Today, the salad. The accompanying wine column is written by Leesa and Wayne Kofmehl of All Things Wine in Renton.

Roast and chop hazelnuts.

Roll goat cheese in chopped hazelnuts.

Plate wild greens.

Drizzle with roasted beet vinaigrette.

Roasted Beet Vinaigrette :

1. 1 pound of beets diced in ½-inch cubes

2. Place in a skillet and sauté in olive oil for 5 minutes

3. Deglaze the pan with 1 cup of chicken stock, add ½ cup of white balsamic vinegar.

4. Place in a 350-degree oven until beets are tender about 45 minutes, keep in mind to make sure the beets are moistened all the time of cooking so they don’t go dry.

5. When the beets are done, puree them with ½ cup of balsamic vinegar and cool.

6. Add 1 cup of extra virgin olive oil and ¼ cup of clover honey, along with salt and pepper to taste.