My Heart BEETS for Pinot
Beet Salad with Citrus Vinaigrette
ZD Wines Founder's Reserve Pinot Noir, Carneros
Chef Extraordinaires Julie deLeuze, Teresa D'Aurizio, Dianna Mobley & Rafael Llamas
Crumbled Cheese, Blue or Goat
Honey Glazed Walnuts (recipe below)
Citrus Vinaigrette (recipe below)
Wash and trim beets. Place in a baking pan with a 1/2 inch of water. Cover with aluminum foil. Bake at 350 degrees for about 1 hour. Remove from oven and allow to cool completely. Remove skins and cube.
NOTE: Red beets stain everything. If you want the golden beets to remain yellow, keep them separate from the red!
Honey Glazed Walnuts:
4 cups Walnuts
1/4 cup Honey
1/2 tsp. Salt
1/2 tsp. Ground Ginger
2 tsp. Sesame Oil
Spread nuts on a baking sheet and brown in the oven at 350 degrees for 5-10 minutes. (Careful not to brown too much!) Combine honey, salt, ginger, and sesame oil in a large non-stick pan over medium heat. Stir in nuts and continue stirring about 5 minutes until nuts are coated and golden. (Do not allow honey to burn, continue stirring!) Remove from heat and spread nuts on lightly oiled baking sheet to cool. Break into small pieces when cool.
1 cup Olive Oil
3 T. Sherry Vinegar
3 T. Orange Juice
3. T. Honey
3 tsp. Ground Mustard
Salt & Pepper
Combine ingredients in a jar and shake to combine. Assemble Salad: Beets, Frisee, Cheese Crumbles, Walnuts, Dressing. Voila!