By Jessica Yadegaran
Wednesday, January 10th, 2007 at 10:41 am in Uncategorized.
I’m obsessed with beet salads right now. They’re on every restaurant’s winter menu. I buy the vaccum-sealed ones from Trader Joe’s, slice them, drizzle balsamic vinegar and olive oil on top, and sprinkle them with fresh ground pepper and either feta or goat cheese (whatever’s around). I serve that on a bed of either mache or arugula, and voila, I’m in light-dinner heaven. But I always struggle with what wine to serve with them. My instincts tell me a nice earthy Zinfandel or Syrah, to pick up that dirt taste (as Jenny calls it) in the beets. But actually, you’re supposed to serve beets with something that is fruity and crispy, and can cut some of that dirt. Enter sparkling roses, the continued foodie darling. They have just enough foundation and backbone for beets, not to mention verve and acidity. Another good one is Gruner Vetliner, which will be in 2007 what dry roses were in 2006 — the star of food wines. Gruner has plenty of earth and white pepper that will match not only the beets, but the cheese. Can’t beat that.