I’m going to just start this off by admitting that 6 years ago I did not appreciate wine. Over the past 6 years I’ve learned a lot about wine tasting and the different varieties that are offered. I’ve tried wines that I love and some that I didn’t really enjoy. I’m so happy that I’ve come so far in my love for wine and that today I can pair a nice glass of Rosé with a delicious Roasted Beet Salad and call it a day! There’s nothing quite like coming home after a long day and relaxing on my patio with a nice glass of vino.
So today I’m going to talk a little bit about a wine that I’m not quite as familiar with. We’re going to learn together about the wonders of Rosé. Sound good?
First, let’s talk about a common misconception:
Rosé is not made from mixing red and white wine together.
Say what?! Nope. Rosé is made from red grapes that are slightly crushed and left alone with their skins to macerate for a little while. The juices are then strained and placed into barrels to ferment. The longer the skins are left in the juices the darker the finished color of the Rosé. Makes sense!
Rosé doesn’t come from any one particular kind of grape. It typically is a mixture of different grapes and you can end up with dry or semi-sweet Rosé wines. The other thing to note is that Rosé tastes best when it doesn’t ferment for a long period of time. You’ll most likely find Rosé wine that is only 2-3 years in age.
Rosé pairs very well with fish, poultry and mild cheeses. So of course, I decided to pair it along with this delicious Roasted Beet Salad With Goat Cheese. While goat cheese may not be very mild, the overall composition of this dish is light and perfect for late-summer enjoyment. The Centine Rosé that I paired with the salad is best served chilled. It’s fresh and dry flavor with bits of berry notes work perfectly against this beautiful salad.
Beets are very easy to find at farmer’s markets around this time of year. I love pairing the red and the yellow beets for this salad because it makes for a visually appealing salad. If you have not heard of microgreens they can usually be found in a small clam shell package within the organic product section at your local grocery store. Microgreens are literally the shoots of different salads picked after the first leaves have developed. They offer a bit of flavor and enhance the beauty of this dish.
If you’re looking to WOW dinner guests or even your own family, this salad is the way to do just that! The salad turns out beautifully and the flavor is even more exciting. Pair this salad with a glass of Centine Rosé and your meal is complete.
- 32 small beets
- 3 garlic cloves
- 1 thyme sprig
- 6½ tablespoons canola oil
- Kosher salt and freshly ground pepper
- ½ cup unsalted pistachios
- ¼ cup sherry vinegar
- ⅓ cup extra-virgin olive oil
- 6 ounces fresh goat cheese
- 1 cup microgreens
- 1 tablespoon olive oil
- In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets.
- Transfer the beets to a bowl; if using golden and red, put them in separate bowls. Toss the pistachios with ½ tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes.
- In a bowl, whisk the vinegar with the olive oil and the remaining ¼ cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter.
- Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the olive oil and serve.
This is a sponsored post from Banfi Tuscany. All opinions expressed are my own.