Yellow Beet Salad
www.foleyfoodandwinesociety.com
Earthy, bright, and herbaceous—the salad highlights Grüner's minerality and acidity.
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Cooking tools:
- Oven
- Aluminum foil
- Pot
- Stove
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight container
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 3–4 medium yellow beets, scrubbed
- 2 oz goat cheese or feta, crumbled
- 1/4 cup toasted walnuts or pistachios
- 2 cups arugula or mixed greens
- Olive oil
- Balsamic or white wine vinegar
- Salt
- pepper
- Optional: chopped fresh herbs (like dill or tarragon)
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