DUNHAM CELLARS WINE CLUB - OCTOBER 2015
ROASTED BEET SALAD WITH BACON VINAIGRETTE
-Ann Brown, Friend of Dunham Cellars
• 4 – 6 medium beets, different colors if possible
• 4 handfuls baby arugula, washed and dried
• 1 Tablespoon fresh Italian parsley, chopped
• 3 slices bacon
• 2 Tablespoons red onion, chopped
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon honey mustard
• Sea salt
• Freshly ground pepper
2012 Dunham Cabernet Sauvignon XVIII
Preheat oven to 400 degrees. Wash beets and cut off greens, leaving a couple inches of stem. Place beets in a large piece of foil and drizzle with olive oil and a sprinkle of sea salt. Wrap tightly to ensure no steam escapes. Place on a cookie sheet and roast
approximately 1 hour. Test after 45 minutes by carefully opening the packet and piercing a beet with the point of a sharp knife. Beets are done when the knife easily slides into the beet. Allow beets to cool, and peel beets by pulling off the skin. Do this over a bowl as beet juice will stain counter tops, wooden cutting boards and clothing.
Cut cooled beets into bite-sized pieces and toss in a bowl with parsley. Add a pinch of sea salt and pepper.
Fry bacon in a skillet until very crisp. Remove from pan, reserving drippings. Crumble bacon and set aside. Add onion to pan and sauté until translucent. Add bacon fat and cooked onion to a small bowl. Whisk in olive oil, vinegar, and honey mustard. Add a small pinch of salt and pepper.
Top beets with 2 Tablespoons of the vinaigrette and the crumbled bacon. Toss, and serve over a handful of baby arugula. Drizzle with additional vinaigrette to taste.