Golden Beet and Berry Salad

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Submitted by Korbel Champagne Cellars, Chef Robin Lehnoff-McCray

Enjoy this delicious Golden Beet and Berry Salad with our lovely KORBEL Blanc de Noir California Champagne. (Serves 8)


  • 2 lbs golden beets
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • ½ cup fresh arugula
  • ½ cup crumbled Pt Reyes Blue Cheese
  • Salt and black pepper to taste
  • 1 cup *white balsamic vinaigrette (recipe follows)


  1. Place the beets into a large stock pot and cover with water.
  2. Bring to a boil and cook until tender, approximately 2-25 minutes.
  3. Remove from pot and let cool.
  4. When cool, cut the beets into ¾ inch cubes.
  5. Toss in the berries, arugula and cheese.
  6. Add half the dressing and salt and pepper, and toss.
  7. Add more dressing if you like.
  8. Chill for one hour before serving

*White Balsamic Vinaigrette

  • ½ cup white balsamic vinegar
  • 1 T whole grain mustard
  • 2 tsp dry oregano
  • 2 tsp chopped garlic
  • 1 tsp chili flake
  • ½ tsp salt and pepper
  • 1 cup extra virgin olive oil

Whisk all ingredients together.



Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars...taste our delightful California champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.

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