Roasted Beet and Orange Salad
Delight in the vibrant colors and refreshing flavors of this Roasted Beet and Orange Salad. With sweet roasted beets, juicy orange segments, and a citrus vinaigrette, this salad is a perfect match for the depth and complexity of the 2019 Napa Cabernet Sauvignon.
Recipe Information
Prep Time: 10 Minutes
Cook Time: 60 Minutes
Total Time: 70 Minutes
Total Servings: 2
Ingredients
- 4 Medium beets (Roasted and sliced)
- 2 Oranges (Peeled and segmented)
- 4 cup Baby arugula
- cup Feta cheese (Crumbled)
- cup Zinc House Farm Estate Olive Oil
- 2 tbsp Orange juice
- 1 tbsp White wine vinegar
- Salt and black pepper, to taste
- Pine nuts for garnish (optional)
Directions
Preheat the oven to 400°F (200°C).
Wrap beets in foil and roast for 45-60 minutes, until tender. Let cool, then peel and slice.
In a large bowl, combine arugula, roasted beets, and orange segments.
In a small bowl, whisk together Zinc House Farm Estate Olive Oil, orange juice, white wine vinegar, salt and black pepper.
Drizzle the dressing over the salad and toss gently.
Top with crumbled feta cheese .
Serve immediately with a glass of 2019 Napa Cabernet Sauvignon.
Suggested wine pairing
