CADE Sauvignon Blanc + Roasted Beet Salad

Salad

• 10-12 beets (red and golden)

• 5 ounces arugula

• 1 fennel bulb, shaved

• 1 ruby red grapefruit

• 2 tangerines

• 10-12 mint leaves, hand-torn

• 5 ounces Laura Chenel goat cheese

• Pistachios (desired quantity)

Sherry-Mustard Vinaigrette

• 1 tablespoon Dijon mustard

• 1 tablespoon sherry vinegar

• 1 teaspoon honey, raw

• 1 teaspoon red wine vinegar

• 2 ounces extra-virgin olive oil

• Dash of salt

Roast Beets

• Wrap all 10-12 beets in aluminum foil and roast in the oven at 400°F for 1–1 ½ hours or until tender.

• Once tender, remove from the oven and let cool.

• Peel and chop beets into bite-size chunks.

Prepare Vinaigrette

• While the beets are roasting, combine and mix the Dijon mustard, sherry vinegar, honey, red wine vinegar, and extra-virgin olive oil and set aside.

Prepare Salad

• Combine the arugula, fennel, grapefruit, tangerines, mint leaves, goat cheese, pistachios, and beets, and toss with the vinaigrette.