The perfect pairing for any Bonterra wine? Fresh organic produce. Brighten your winter vibe with our Roasted Beet and Baby Spinach Salad, a delightful combination of earthy beets, tangy goat cheese, and vibrant orange slices.
As one of the largest and most popular organic wineries in America, Bonterra is committed to cultivating the future through sustainable practices like regenerative organic farming. Support us on our journey by exploring our selection of delicious organically farmed wines.
A Salad for a Healthy Lifestyle and the Planet
At Bonterra, we believe that what we put on our plates matters. Our Roasted Beet and Baby Spinach Salad is a celebration of organic ingredients that not only nourishes our bodies but also contributes to a healthier planet. We partnered with Earthbound Farm to create a salad made with Earthbound Farm’s organic baby spinach that bursts with flavor and color. On a bed of organic spinach, the earthy sweetness of roasted beets combines harmoniously with the tangy richness of goat cheese. The addition of fresh orange slices adds a delightful pop of citrus, elevating our winter mood. Each bite is a symphony of tastes, textures, and sings with the goodness of organically grown ingredients.
Pairs Well With
This Roasted Beet and Baby Spinach Salad pairs exceptionally well with our exquisite organically farmed Chardonnay. The pleasing flavors of bright green apple and citrus provides an uplifted acidity that compliments the creaminess of the goat cheese and enhances the sweet and nutty flavor of the candied pecans. Each sip is a testament to our dedication to organic farming, as all of our wines are made with 100% certified organic grapes. Indulge in the perfect harmony of flavors when you combine the vibrant notes of our Chardonnay with the earthy goodness of the salad.
Cultivate the Future with us
Bonterra is more than just a winery—it’s a movement towards a better future. As one of very few Regenerative Organic Certified® wineries, we’re dedicated to leaving the earth better than we found it. We ensure that every aspect of our business aligns with our commitment to sustainability. Join us in cultivating a future where good food, good wine, and good-earth practices come together in perfect harmony.
Servings: 4
Ingredients
For the Salad
- 8 cups Earthbound Farm Organic Baby Spinach
- 4 small beets, roasted, peeled, and sliced into thin rounds
- 4 ounces fresh goat cheese, crumbled
- 1 orange, quartered
- 1/4 cup candied pecans, roughly chopped
For the Orange Balsamic Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Zest and juice of 1 medium orange
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Start by preparing the beets. Preheat your oven to 400°F. Wash the beets, trim off the tops, and wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for about 45-60 minutes or until they are tender when pierced with a fork. Let them cool, then peel and slice them into thin rounds. Set aside.
- In a large salad bowl, arrange the baby spinach leaves as the base for your salad.
- Scatter the roasted beet and orange slices over the spinach.
- Sprinkle the crumbled goat cheese evenly over the salad.
- Add the chopped candied pecans to give the salad a delightful crunch.
- In a small bowl, combine the extra-virgin olive oil, balsamic vinegar, orange zest, orange juice, honey, and Dijon mustard.
- Whisk the dressing until it emulsifies and is well combined. Season with salt and freshly ground black pepper to taste.Taste the dressing and adjust the sweetness or acidity as desired by adding more honey or orange juice, if necessary.
- Drizzle the Orange Balsamic Vinaigrette over the salad. Toss the salad gently to coat the ingredients evenly with the Orange Balsamic Vinaigrette. Serve the salad immediately. This flavorful vinaigrette adds a zesty and slightly sweet note to the salad, making it a delightful pairing for your Thanksgiving meal. Enjoy!
