What better way to participate this Wine Wednesday than enjoying the fruits of summer - for us that means fresh produce from the garden, eating on the patio, and, of course, Rosé.
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Sorrel and Beet Salad
Courtney Sproule of Portland’s Din Din made this recipe to pair with our Rosé. It’s a beautiful summer salad that plays nicely with the bright berry tones, herbaceous notes, and crisp acidity of the Pinot Noir Rosé.
Makes 4 appetizer portions (or 2 dinner portions)
1 package sorrel (2oz), de-stemmed, rinsed, dried, and cut lengthwise into 2” wide strips
1 lb beets, greens reserved for another use (mix in some golden beets if available), rinsed and dried
1 tbl white wine vinegar
2 tbl flavorless oil
1 tbl Olive Oil
scant ½ tsp (or to taste) pink peppercorns, lightly crushed
1¼ tsp minced shallots
1-2 tsp Freddy Guys hazelnut oil
3 oz. goat cheese
finishing salt such as Fleur de Sel (optional)
Wrap the beets tightly in two layers of foil and roast at 400º until tender (about one hour). Let rest until just cool enough to handle.
Meanwhile, make the dressing: To a bowl or a blender, add the vinegar, pink peppercorns and a large pinch of kosher salt. Whisking, or with the blender on, add the olive oil in a thin steady stream and whisk/blend until emulsified. Adjust seasoning.
Unwrap the beets, peel off the skin and discard. Cut into ¼” circular slices, discarding bottoms. Toss with the dressing and finely minced shallot. Let stand for a few minutes, adding salt to taste.
In a separate bowl, toss the sorrel with enough hazelnut oil to coat well.
To plate: Form a bed of sorrel and mound the beets on top. Add a few small chunks of goat cheese and a sprinkling of finishing salt (if using).
This salad is nice with the beets served warm, but it can also be made ahead of time and served cold.