A recipe for success: Beet Salad + 2021 Walla Walla Cabernet Sauvignon
This recipe comes to you from the Valdemar Estates Walla Walla tasting room menu created by Executive Chef Keith Croonquist. Chef Keith believes that much like the unique terroir of our wines, food should originate from its natural source. He emphasizes foraging and sourcing fresh ingredients from local farms whenever possible. Our 2021 Walla Walla Cabernet Sauvignon pairs beautifully with our fresh Beet Salad. We hope you enjoy this fan favorite!
Ingredients:
- Braised beets
- Pistachios
- Cara cara oranges
- Fennel
- Moscatel vinaigrette
Braised Beets:
- 5lbs Red Beets
- 4 cups Water
- 2 cups Rice Wine Vinegar
- 1 cup Granulated Sugar
- ½ cup Kosher Salt
Method: Wash the beets thoroughly then add to a deep pan with remaining ingredients and cover tightly with foil and slow cook in the oven at 300 degrees for 2 and ½ hours. Beets are done when the center is tender and a knife easily goes into it.
Moscatel Vinaigrette (makes 2 cups):
- 1 Whole Egg
- 2 Egg Yolk
- 2 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 3.5 ounces Lemon Juice
- 1 tbsp Moscatel Vinegar
- 10.5 ounces Olive Oil
- 1 Shallot minced
Method:
In a blender combine all ingredients except olive oil and blend until it comes together, then slowly drizzle oil into egg mixture until dressing is emulsified, then season with salt and pepper to taste.
Putting the salad together:
Toss your diced beets together with some olive oil, shaved fennel, and salt. Move to a plate and add your beet dressing. Finish with some crushed pistachio and segments of cara cara oranges.