Pair with Argyle Ruby Brut

An elegant balance of earth, creaminess, and crunch, this Roasted Beet and Goat Cheese Salad with Candied Walnuts is a true celebration of flavor and texture—perfect for pairing with a glass of Ruby Brut and elevating any gathering.

Ingredients:

4 medium beets, peeled and diced

2 tbsp olive oil

Salt and pepper to taste

4 cups mixed greens

1/4 cup goat cheese, crumbled

1/4 cup candied walnuts

For the dressing:

2 tbsp balsamic vinegar

1 tbsp honey

1/4 cup olive oil

Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper. Roast for 25-30 minutes.

In a large bowl, combine mixed greens, roasted beets, goat cheese, and candied walnuts.

Whisk together balsamic vinegar, honey, olive oil, salt, and pepper. Toss the salad with the dressing before serving.