3.Goat Cheese Salad with Roasted Beets & Walnuts

Roasted in foil to lock in flavor, serve with Old Vines Zinfandel

3 medium beets
Olive oil
Walnut pieces, slightly toasted
Goat Cheese
Fresh salad greens

Preheat oven to 375°F. Arrange beets, stem ends up, in a medium Dutch oven. Add 1/2 cup water. Drizzle beets evenly with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Cover and transfer to preheated oven; bake until beets are tender when pierced with a knife, about 1 hour. Uncover; let beets cool at room temperature at least 30 minutes or up to 2 hours. Peel beets; discard skins. Cut beets into 1-inch wedges. Toss with fresh salad greens, goat cheese and toasted walnuts. Drizzle with olive oil, salt and pepper.

Husch Vineyards
Tasting Room: 4400 Hwy 128, Philo, CA 95466
Mail Address: PO Box 189, Talmage, CA 95481
Open Daily 10am to 5pm
1-800-554-8724
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