A couple of weeks ago Charles and I went to a great local restaurant [Pairings Bistro] for dinner. We had a 4 course prix fixe menu with wine pairings, which was amazing. For the salad course I enjoyed a golden beet salad with a champagne vinaigrette. As I was planning the next week’s menu I knew that I had to remake it at home. The salad was a perfect mix of sweet and tart; the champagne vinaigrette plays nicely off of the sweetness of the salad. The baby lettuce is slightly more subtle than a spring mix, which allows the roasted golden beets to show through. I was able to find golden beets at my grocery store, but you could substitute regular beets if you can’t find them. To make it a little easier to put together, the beets and candied walnuts can be made ahead of time. The salad was paired with Acrobat’s Pinot Gris.
- 1 tsp Dijon mustard
- 1 tsp minced fresh garlic
- 3 tbsp champagne vinegar
- 1/2 cup good olive oil
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- In a small bowl, whisk together mustard, garlic, vinegar, salt and pepper.
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Golden Beet Bistro Salad
makes 2 good sized dinner salads or 6 small side salads
- 3 small golden beets, roasted // Wash and peel the beets. Dice and toss with a couple tbsp olive oil and dust with salt and pepper. Place in a single layer on a baking sheet, and bake at 400 degrees for 20-25 minutes or until easily pierced with a fork. I usually serve them warm, but they are perfectly fine if they are cold.
- 1/2 cup red grapes, sliced in half
- 3 ounces chèvre, crumbled
- 1/2 cup candied walnuts
- 6 cups sweet baby lettuce // If you can’t find baby lettuce, a spring mix will be a good substitute
- salt & pepper
- champagne vinaigrette
- Divide lettuce onto plates.
- Top with toppings and a sprinkle of salt and pepper.
- Right before serving, pour the champagne vinaigrette over it.