Fratelli Perata Winery

Beet and Arugula Salad

This is a simple dish that pairs amazingly with the 2011 Cabernet Sauvignon. This would make a good lunch dish since it has lots of flavor all on its own. It has it all: good tasting, good for you and pretty, too.

3 medium beets, trimmed
6 cups baby arugula
2 tbsp chopped shallots
2 tbsp goat cheese crumbled
Balsamic vinaigrette

Place beets in medium saucepan; add cold water to cover by 2 inches. Bring to boil over medium-high heat and cook 35 to 40 minutes or until beets can be easily pierced with tip of knife. Drain the beets and cool for 15 minutes in refrigerator.

Peel beets; cut into 1/2 inch cubes. Transfer to medium bowl. Place arugula in separate medium bowl. Combine shallots with vinaigrette and toss arugula with vinaigrette. Plate arugula and top with beets and goat cheese. Salt and pepper to taste.