Roasted Beet Salad with Bacon
An earthy and savory salad that pairs delightfully with our Antonia’s Garden Rosé of Zinfandel.
- 6-8 golden and/or red beets (depending on size)
- 1 T olive oil (to coat beets)
- 3-4 slices of thick-cut bacon, cooked to crispy and chopped into small pieces
- 4-6 cups arugula
- 4 oz goat cheese, crumbled
- 3/4 c whole pecans, lightly toasted
- 3 T red wine vinegar
- 2 T honey
- 1 T Dijon mustard
- 1 1/2 T minced shallots
- 1/2 t salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons vegetable oil
Preheat oven to 400°F. Scrub beets clean. Trim stem-side down to nub and leave beets whole, skins on. Coat each beet lightly with olive oil and wrap 1-2 beets in foil to make little packets, repeat until all beets are wrapped. Place packets on rimmed baking sheet and roast on rack in middle of oven until fork tender, about 1 hour. Unwrap beets and set aside until cool enough to touch. Trim off stem and tops then peel skins using your hands or a paring knife – skins should come off easily. Cut into bite size pieces. Set aside.
To make dressing, whisk together red wine vinegar, honey, Dijon mustard, shallots, salt and pepper in small bowl. While continuing to whisk, slowly add vegetable oil. Taste and adjust to preference.
Place arugula in large bowl and toss with enough dressing to lightly coat. Divide dressed arugula onto individual plates, or place on platter for family-style serving. Top with beets, bacon pieces, crumbled goat cheese and pecans.
Pair with Bartholomew Estate Rosé of Zinfandel
*Beets and bacon can be made ahead of time to allow quick assembly of salad before serving.