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.
Preparation
- Preheat oven to 400°F.
- 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.
- Unwrap beets and set aside until cool enough to handle; peel over wax or parchment paper to prevent staining your cutting board.
- In a glass dish, drizzle grape seed oil over goat cheese; cover and set aside or refrigerate.
- 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.
- For the vinaigrette, whisk together vinegar, grape seed oil, mustard and salt and pepper to taste.
- 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.
- 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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