Golden Beet, Arugula & Mandarin Salad

Springtime is near and it already feels like Summer some days! We are lucky to have a vast supply of local produce to use in our cooking, the options are endless especially during the Spring and Summer months. We wanted to feature one of our favorite wines; while many of us gravitate towards Sauvignon Blanc, Rosé or other lighter-style wines, we LOVE many of our seasonal dishes with Chardonnay.

Our River Road Ranch Chardonnay is clean and crisp with hints of green apple, cinnamon, lemon rind, and orange blossom. Its perfect on its own but pairs wonderfully with so many different dishes. This bright salad from Peloton Culinary & Catering  is an excellent compliment to this rich, complex wine. Make it as an appetizer, a side dish or enjoy as your main entree by adding grilled chicken.

Plate with mixed salad greens, beets, sunflower seeds next to a bottle of Chardonnay wine and wine glasses

Golden Beet, Arugula & Mandarin Salad

Makes 6 Servings


3 Each Golden Beets, medium size
3 Tablespoons Olive Oil
½ Cup Sunflower Seeds, shelled, toasted
1 Cup Mandarin Orange Segments
8 Cups Arugula
2 Each Watermelon Radish, Peeled, thinly sliced
¼ Cup Green Goddess Dressing (recipe Below)
To Taste Kosher Salt
To Taste Black Pepper, freshly ground
To Taste Shaved Almond, toasted


Rub the beets with kosher salt, pepper, and olive oil. Wrap them tightly in aluminum foil, place on a baking sheet and bake at 350-
degree oven until tender about an hour. Let the beets completely cool. Peel and cut.
Assemble the salad: In separate bowls lightly dress the arugula, beets, radish and orange segments. Adjust Seasoning with kosher
salt and fresh ground black pepper. Carefully divide the dressed ingredients onto the plate, garnish with shaved almond.


Green Goddess Dressing

Makes 1 ¼ Cups

1 Each Garlic Clove, smashed
2 Tablespoons White Wine Vinegar
1 Teaspoons Lemon Juice, fresh squeezed
3 Tablespoons Basil
1 Tablespoon Tarragon
3 Tablespoons Chives, chopped
1 Cup Italian Parsley Leaves, stems removed
1 Cup Spinach Leaves
2 Each Anchovies, salt packed
3/4 Cup Buttermilk
3/4 Cup Olive Oil
To Taste Kosher Salt
To Taste Black Pepper, freshly ground


In a vita mix blender combine the garlic, vinegar, lemon juice, herbs, spinach anchovies and buttermilk and puree until completely
emulsified. With the blender on a low speed slowly add the oil to the mixture. Check seasoning with kosher salt and fresh ground
black pepper.