BEET & GRAPEFRUIT SALAD
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
Calaveras Sauvignon Blanc to drink
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.
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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