SUMMERTIME BEET AND STRAWBERRY SALAD
Recipe by our very own Lane Tanner!
1 pound beets
1 basket strawberries
2 large sprigs French tarragon
2 large sprigs mint
1/4 cup balsamic vinegar
1/3 cup olive oil (light tasting is best)
sea salt to taste
Half the beets and simmer until tender (around 20 minutes). Let beets cool then remove skin and dice them.
Half the strawberries and add to beets.
Mince tarragon and mint and add to the beets and strawberries.
WHILE BEETS ARE COOKING:
Make dressing by combining the juice from the lemon and orange (strain out the seeds), vinegar and olive oil. I like adding a good amount of cracked pepper but start with 1/2 teaspoon full. Add salt to taste.
Pour over the beets and toss so the herbs and dressing are dispersed totally. Refrigerate until chilled.
You can serve it right away but to really get the best flavors, chill it overnight and toss it a few times to soak in the dressing and meld the flavors.
The deep red color from the beets and fresh citric/herb flavors in the dressing, along with a touch of natural sweetness pairs well with our Chardonnays but I especially like it with our Pinot Blanc.
2010 Pinot Blanc
This Pinot Blanc makes us feel like wealthy aristocrats in the 1800’s. Think velvet curtains, cashmere throws, rich and creamy cheeses, and bouquets of wildflowers in fancy crystal vases. And at the same time, it maintains a fun and whimsical character which makes it something we like to drink daily.
Absolutely perfect on a warm, sunny day – this Pinot Blanc may just rock your world. We’re loving it with summertime and this amazing salad (thanks Lane!). Give it a try and stock up – it won’t last long!