Roasted Beet, Orange and Endive Salad | Sonoma-Cutrer Vineyards
Roasted beet, orange, and endive salad—bright citrus notes pair perfectly with Sonoma-Cutrer’s Sauvignon Blanc. Easy to make, beautiful, and perfect for winter-spring transitions.
Ingredients
- 2 Medium Beets
- 2 Medium Navel Oranges, preferably Cara Cara
- 1 Small Belgian endive separated into leaves
- 1/2 Small bunch cress, preferably Upland cress (optional)
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