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Roasted Beet Salad with Garlic Vinaigrette


Beet salad is one of our favorite warm-weather side dishes. This recipe, courtesy of Peju Province Winery and The California Wine Club, has a tangy garlic vinaigrette and takes only 30 minutes to prepare. 



  • 3 medium beets
  • 1/4 c roasted garlic grape seed oil 
  • 3 oz goat cheese
  • 1/2 red onion, finely sliced
  • 1/2 c apple cider vinegar
  • 1/2 tsp salt
  • 1/2 c toasted pistachios, coarsely chopped
  • 1 bulb fennel, finely sliced
  • 10 oz mixed greens, preferably a blend of frisée and arugula


  • 2 Tbsp red wine vinegar
  • 6 Tbsp garlic grape seed oil
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  1. Preheat oven to 400°F.
  2. Cut beet stems down to one inch from the bulb; wrap individually in aluminum foil and place on baking sheet. Roast for 50 minutes to 1 hour or until a small, sharp knife inserted in the middle indicates that they are tender.
  3. Unwrap beets and set aside until cool enough to handle; peel over wax or parchment paper to prevent staining your cutting board. 
  4. In a glass dish, drizzle grape seed oil over goat cheese; cover and set aside or refrigerate.
  5. In a small saucepan of boiling water, add onions and cook covered for one minute. Drain and return to pan; add vinegar, 1/2 tsp salt and just enough
    cold water to cover the onions. Bring to a boil over high heat and simmer for one minute; transfer to a glass jar and chill.
  6. For the vinaigrette, whisk together vinegar, grape seed oil, mustard and salt and pepper to taste.
  7. While beets are still warm, cut into 4-6 wedges and place in a large mixing bowl; toss with half of the vinaigrette, 1/2 tsp salt and 1/4 tsp pepper.
  8. In a large bowl, gently toss the greens with just enough vinaigrette to coat the leaves. On a serving platter, layer the greens as a base, top with beets, shaved fennel, reserved onions, pistachios and goat cheese. Season with salt and pepper to taste; serve warm at room temperature.

Wine Pairings

Pair this side dish with a California Sauvignon Blanc. Check our recommendation here.

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