Enjoy a glass of Nova Scotia sparkling rosé with roasted beet & goat cheese salad.
The local pairing came from DaMaurizio's Fine Dining in Halifax.
The ripe cherry and cranberry aromas in L’Acadie Vineyards’ 2010 Sparkling Rosé have met their match with this tangy and bright roasted beet and goat cheese salad with candied pecans and blood orange vinaigrette. Look for farm fresh goat cheese and beets at your local market.
1/2 lbs Nova Scotia red beets, trimmed
1/4 cup candied pecans halves
2 tbsp sugar
pinch sea salt
2 cups arugula
2 oz mild Nova Scotia goat cheese (such as Rach-er Acres’ soft goat cheese),
whipped just enough to soften
2 tsp blood orange vinegar
1 tsp honey
salt, to taste
freshly ground black pepper, to taste
3 tbsp extra-virgin olive oil
1. Wrap beets in a single layer in aluminum foil and roast in a preheated 400°F (200°C) oven for 1 to 1½ hours, depending on their size, or until tender. Cool slightly. Rub off the skins and trim ends. Cut into slices.
2. In a small heavy skillet, combine walnuts and sugar. Watching closely, cook on medium-high heat until sugar melts and coats walnuts. Add salt. Place on a baking sheet and cool.
3. For the dressing, combine vinegar, honey, salt and pepper. Whisk the oil into the mix.
4. Right before serving, toss arugula with just enough dressing to coat. Divide greens between two plates, then layer beets and goat cheese and sprinkle with pecans.
Best paired with L’Acadie Vineyards’ 2010 Sparkling Rosé