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<p><a href="https://www.rednewt.com/2020/09/14/2013-gewurztraminer-curry-creek-vineyard/">The 2013 Red Newt Gewurztraminer - Curry Creek Vineyards</a> offers flavors of ripe gooseberry, raspberry and bitters.  The finish is long and ethereal.  The sweetness and earthiness of this salad combine just beautifully with this wine!</p>
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<h4 id="h-roasted-beet-salad-with-spicy-arugula-chevre-apple-cider-vinaigrette-and-a-balsamic-drizzle"><b>Roasted Beet Salad with Spicy Arugula, Chevre, Apple Cider Vinaigrette and a  Balsamic Drizzle</b></h4>
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<p>8 oz spicy arugula greens (or kale if you'd like a salad that is a bit more substantial)<br>4 oz chevre (lively run)<br>12 oz roasted beets (start with 16 oz raw beets)<br>2 oz Olive Oil<br>8 oz Apple Cider Vinaigrette<br>Drizzle of Blueberry Balsamic<br>Salt and Pepper to taste</p>
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<h5>Make the Apple Cider Vinaigrette:</h5>
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<h6><em><strong>Ingredients for vinaigrette:</strong></em></h6>
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<p>Apple Cider Vinegar 2 oz<br>Apple Cider 4 oz<br>Dry White Wine 1 oz<br>Olive Oil EVO 8 oz<br>Garlic, peeled &amp; minced 1/4 oz<br>Fresh Thyme. minced 1 tsp<br>Salt and Pepper to taste</p>
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<h6>Method for vinaigrette:</h6>
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<p>Add vinegar, wine and cider together in large bowl. Drizzle in olive oil while whisking until well blended. Add remaining ingredients to bowl and whisk together. Adjust seasoning and add a little bit of sugar if necessary. Vinaigrette should not be too tart.</p>
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<h5>Roast the Beets:</h5>
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<p>Preheat oven to 375*. Peel and chop beets into ~ ¾ inch cubes. Toss beet cubes in a bowl with ~2 oz olive oil, salt and pepper. Layer sheet pan with chopped beets. Roast covered for 30 - 40 minutes until soft. Let cool.</p>
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<h5>Assemble the Salad:</h5>
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<p>Gently toss roasted beets in a large bowl with ~ ¼ cup of vinaigrette to coat evenly. Add greens, and gently mix until coated. Add more dressing if desired. Plate the greens and beets, crumble ~1 oz chevre on each plate and drizzle with the blueberry balsamic.</p>
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<p></p>
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