The 2013 Red Newt Gewurztraminer – Curry Creek Vineyards offers flavors of ripe gooseberry, raspberry and bitters.  The finish is long and ethereal. The sweetness and earthiness of this salad combine just beautifully with this wine!

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Roasted Beet Salad with Spicy Arugula, Chevre, Apple Cider Vinaigrette and a  Balsamic Drizzle

8 oz spicy arugula greens (or kale if you’d like a salad that is a bit more substantial)
4 oz chevre (lively run)
12 oz roasted beets (start with 16 oz raw beets)
2 oz Olive Oil
8 oz Apple Cider Vinaigrette
Drizzle of Blueberry Balsamic
Salt and Pepper to taste

Make the Apple Cider Vinaigrette:
Ingredients for vinaigrette:

Apple Cider Vinegar 2 oz
Apple Cider 4 oz
Dry White Wine 1 oz
Olive Oil EVO 8 oz
Garlic, peeled & minced 1/4 oz
Fresh Thyme. minced 1 tsp
Salt and Pepper to taste

Method for vinaigrette:

Add vinegar, wine and cider together in large bowl. Drizzle in olive oil while whisking until well blended. Add remaining ingredients to bowl and whisk together. Adjust seasoning and add a little bit of sugar if necessary. Vinaigrette should not be too tart.

Roast the Beets:

Preheat oven to 375*. Peel and chop beets into ~ ¾ inch cubes. Toss beet cubes in a bowl with ~2 oz olive oil, salt and pepper. Layer sheet pan with chopped beets. Roast covered for 30 – 40 minutes until soft. Let cool.

Assemble the Salad:

Gently toss roasted beets in a large bowl with ~ ¼ cup of vinaigrette to coat evenly. Add greens, and gently mix until coated. Add more dressing if desired. Plate the greens and beets, crumble ~1 oz chevre on each plate and drizzle with the blueberry balsamic.

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