Roasted Beets with Goat Cheese, Pinenuts and Fried Shallots

When pairing food with wine, there are many different approaches.  In this case, the recipe ingredients mirror the fundamental flavor and aroma profiles of the La Crema Monterey Pinot Noir.  Expect the wine to offer notes of rich, dark soil, red fruit such as a dark cherry, as well as smokiness and toasted nut nuances.  Coinciding with this, we use the earthiness of rich, roasted beets to work alongside the slightly acidic creaminess of the cheese.  Mustard deepens the flavors, as the Verjus keeps the palate crisp and the pine nuts and caramelized shallots further enhance the subtle toast undertones.

Roasted Beets with Goat Cheese, Pinenuts and Fried Shallots

Recipe type: Salad
Serves: 6


  • 1 quart vegetable oil, for frying
  • 1 cup shallots, thinly sliced
  • 2 Tbsp. all-purpose flour
  • 1½ lbs. beets, roasted, peeled & quartered (* method below)
  • 2 nectarines, sliced
  • ½ cup pinenuts, toasted
  • ¼ cup shallots, diced
  • 2 Tbsp. white verjus
  • 3 Tbsp. white balsamic vinegar
  • 1 tsp. Dijon mustard
  • ½ cup olive oil
  • 6 oz. goat cheese
  • Freshly ground black pepper
  • Salt to taste


  1. Preheat the oven to 400º F.
  2. If the greens are attached to the beetroot, remove and discard. Place the beets in a roasting pan and rub with olive oil and sprinkle heavily with salt. Pour 1/2 cup of water into the bottom of the pan and cover with foil. Roast for about 1 hour, or until the beets are tender (a small knife should pass easily through the center of each beet). When the beets are cooked through remove them from the oven and allow them to cool in the covered roasting pan. The natural steam in the roasting pan will help loosen the skin of the beets making it easy to peel after they have cooled slightly. While still warm, peel the beets by rubbing off the skin with paper towels. Cut and reserve the peeled beets in the refrigerator until ready to serve.
  3. In a small sauce pot, heat oil to 350˚F.
  4. Place shallots on a paper towel and lightly salt. Allow shallots to stand for 5 minutes. Using another paper towel, blot the shallots while pressing them to make little rings. Once dry, lightly flour. Drop into oil and fry until golden and crispy. Remove with a slotted spoon onto a paper towel lined plate.
  5. Place beets, nectarines and pine nuts in a bowl and reserve.
  6. In a separate bowl, make the vinaigrette by adding the verjus, vinegar, mustard and a pinch of salt. Mix well and slowly add the olive oil. Pour over beet mixture and mix well.
  7. Transfer salad to a serving platter. Garnish with goat cheese and fried shallots.