Roasted Beets, Goat Cheese, Arugula and Orange Salad
Dry Provençal Rosé
Provençal Rosé from the South of France was practically born to drink with cool salads on warm days. The wine’s delicate citrus notes and crisp acidity complement the tang of the dressing, orange slices, and cheese, while it provides enough body and fruit to balance the beets.
Fresh-dug beets, roasted then chilled, are a mainstay of summer salads. Earthy and delicious, they support liver health, and along with pomegranates, deliver serious anti-oxidant power. Citrus accents, fresh goat cheese, and spicy arugula, add complexity and flavor pop, while almonds bring crunch.
Serves 4; Total time: 1 hour
4 medium red and/or golden beets
1/4 cup of olive oil
6 cups arugula leaves
6 oz goat cheese, crumbled
4 tablespoons sliced almonds, toasted
1/4 cup pomegranate seeds
1 small orange, segmented
1 bunch of mint, cut into a chiffonade
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons Champagne or white wine vinegar
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 teaspoon finely grated lemon zest
1. Preheat oven to 425°F. Scrub to clean beets thoroughly. Slice off root tops, then slice beets in half. Place beets in a medium baking dish, skin side up. Drizzle half of the olive oil over the beets. Cover dish with foil. Bake 40-45 minutes, or until the beets are tender when pierced with a fork.
2. Remove beets from oven. Allow to cool on counter 10-15 minutes. Remove skin of beets by rubbing off with gloves, and discard. Dice beets into 1/2 inch pieces.
3. In a small bowl, whisk together dressing ingredients.
4. Divide and pile arugula on plates. Arrange beets and orange slices on top. Sprinkle with goat cheese crumbles, pomegranate seeds, almond slices, and mint. Drizzle with dressing, to taste. Season with salt and pepper, to taste.