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Roasted Beet Salad with Almonds and Goat Cheese

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Or try with our Pinot Grigio!



  • 6 medium beets, of mixed colors if you can find them
  • 1/4 cup rice wine vinegar, seasoned
  • 1/4 cup orange juice
  • 3 cups spinach, arugula or other salad greens
  • 1/3 cup roasted, salted Marcona almonds
  • 3 oz. crumbled goat cheese
  • Salt & pepper


  • 2 tsp. Dijon mustard
  • 1/4 cup orange juice
  • 3 T. rice wine vinegar, seasoned or cider vinegar
  • 1 garlic clove, grated
  • 2/3 cup extra virgin olive oil
  • Salt and pepper, to taste
  • Pinch of sugar
  • Salt & pepper

Cooking Instructions

We have been making a variation of this recipe for many years for our events here at the winery. We use a mixture of rice wine vinegar and citrus to marinate the beets. Such a great combination!

  • Preheat the oven to 400 degrees.
  • Scrub the beets and trim stem ends. Place in the center of a large piece of aluminum foil and wrap into a purse. Place in oven and roast for about 45 mins to an hour, or until beets are tender when pierced with a fork. Remove from oven and cool slightly.
  • When cool enough to handle, peel the beets and slice into wedges. Place in a medium mixing bowl. Sprinkle with S&P and then cover with 1/4 cup orange juice and the rice wine vinegar. Refrigerate until ready to serve. (Can be marinated up to two days ahead of time.)
  • Combine the vinaigrette ingredients and shake well in a mason jar. If it is too vinegar-y, add a touch more sugar.
  • When ready to serve, place the washed greens in a large bowl. Toss with enough vinaigrette to moisten. Transfer to a serving bowl.
  • Arrange the beet wedges, the almonds and the goat cheese on top of the greens. Salt & freshly cracked pepper to taste.