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!

Running short on Gewurztraminer? Buy some online!

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.