This recipe, which pairs beautifully with a Calaveras Sauvignon Blanc, was provided by the Lucky Penny Public House, featuring handcrafted cocktails, craft beers and delicious food.

Sauvignon Blanc recipe

Beet & grapefruit salad | Lucky Penny Public House

Sauvignon BlancBEET & GRAPEFRUIT SALAD

INGREDIENTS

2 large red beets
2 medium gold beets
1 ruby red grapefruit
1 cup orange juice
2 oz goat cheese
1/2 oz chive oil
mixed greens
Calaveras Sauvignon Blanc to drink

DIRECTIONS

Peel the beets and boil in orange juice and water mixture until soft. Drain and set aside to cool. Once cool, slice beets into desired size and put in a small mixing bowl.

Peel the grapefruit and large-dice 3 wedges. Add grapefruit to mixing bowl. Lightly toss the beets and grapefruit with the chive oil until thoroughly coated. Roll goat cheese into quarter size balls and plate beets, grapefruit and goat cheese. Top with mixed greens, drizzle chive oil and enjoy! Pair with a chilled Calaveras Sauvignon Blanc.


If you liked this recipe, head back to the  Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.

Get delicious Calaveras Sauvignon Blanc from the following wineries: Chatom | Coppermine | Frog’s Tooth | Hatcher | Newsome-Harlow | Stevenot

SAUVIGNON BLANC TASTING NOTES

Sauvignon Blanc grapes produce a bright, acidic, herbaceous flavor with light grassy notes, perfect for summer salads.

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