Roasted Beet Salad + CADE Sauvignon Blanc

by Cameron Henderson

Cook time: 1-1 ½ hrs | Active time: 30 minutes

ingredients

  • 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

instructions

  • 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.