Salad: United States – Oregon — Pacific Northwest – Willamette Valley Pinot Noir Beet Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 25 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) mixed beets (red and/or golden), trimmed and scrubbed
- 2 tbsp (30 ml) olive oil, divided
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 cup (120 ml) Willamette Valley Pinot Noir (use a dry or off-dry regional bottle)
- 1 small shallot, minced (about 1 oz / 30 g)
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 cups (about 5 oz / 140 g) mixed baby salad greens (arugula, baby spinach, mâche or spring mix)
- 4 oz (115 g) fresh goat cheese (chèvre), crumbled
- 3/4 cup (75 g) walnuts, toasted and roughly chopped
- 2 tbsp (6 g) fresh chives or thyme leaves, chopped (optional)
- Lemon wedge for finishing (optional)

Instructions

Short Description:
A bright salad of roasted Oregon beets tossed with mixed greens, crumbled goat cheese, and toasted walnuts, dressed with a vinaigrette made from reduced Willamette Valley Pinot Noir for a distinctive regional fruit-and-earth flavor.

Regional Notes:
This version highlights Oregon-grown beets and a dressing that uses Willamette Valley Pinot Noir—reducing the wine concentrates the Pinot's red-fruit character and pairs naturally with the tartness of goat cheese. The use of local walnuts and fresh mixed baby greens reflects Pacific Northwest salad trends and farm-to-table sourcing.

1. Preheat the oven to 400°F (200°C). Wrap each beet loosely in foil or place whole beets on a rimmed baking sheet, toss with 1 tbsp (15 ml) olive oil, and season with a pinch of salt and pepper.
2. Roast beets until tender when pierced with a knife, about 35–50 minutes depending on size. Remove from oven and let cool until they can be handled; slip off skins with your hands or a paring knife. Cut into 1/2-inch (1.3 cm) wedges or slices.
3. Meanwhile, heat a small dry skillet over medium heat and toast the walnuts, tossing frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.
4. In a small saucepan over medium heat, bring the 1/2 cup (120 ml) Pinot Noir to a gentle simmer and reduce until it measures about 3 tbsp (45 ml), roughly 6–10 minutes. Watch closely to avoid burning; this concentrates the wine’s flavor and mellows alcohol.
5. In a small bowl, whisk together the reduced Pinot Noir (about 3 tbsp / 45 ml), minced shallot, red wine vinegar, Dijon mustard, and honey or maple syrup. Slowly whisk in the 3 tbsp (45 ml) extra-virgin olive oil until emulsified. Season to taste with salt and freshly ground pepper.
6. In a large salad bowl, toss the mixed baby greens with about half of the dressing to lightly coat (reserve remaining dressing for finishing). Add the roasted beet slices and toss gently to combine.
7. Arrange the salad on a serving platter or divide among four plates. Sprinkle crumbled goat cheese and toasted walnuts evenly over the top, scatter chopped chives or thyme if using, and drizzle any remaining dressing over the salad. Finish with a light squeeze of lemon if desired and a crack of fresh black pepper.
8. Serve immediately at room temperature to best appreciate the Pinot Noir flavors; leftover dressing will keep refrigerated for up to 3 days.