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6 min read

Beet & Goat Cheese Salad

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Pairs With: Seven Ranchlands Gewürztraminer



  • 2 large beets
  • 6 oz goat cheese
  • 3 large handfuls of arugula
  • 2 cloves garlic
  • 1 shallot
  • 1 cup pomegranate juice
  • 1/2 cup olive oil
  • 2 Tbsp brown mustard
  • 1/4 cup pumpkin seeds
  • salt
  • pepper


  1. Preheat oven to 400 degrees.
  2. Cut root and stems off of beets. Wrap in aluminum foil and bake for 45 minutes.
  3. Remove beets from oven, let cool and peel off the skin.
  4. In a blender, add garlic, shallot and olive oil until it becomes a paste. Then add the brown mustard and pomegranate juice and blend until combined.
  5. Toss arugula in dressing and plate.
  6. Top with quartered beets, goat cheese and pumpkin seeds.