Roasted Beet & Strawberry Salad with Honey Balsamic Vinaigrette

Recipe by Chef Nick Kubitz  |  Pairs with LangeTwins 2025 Sangiovese Rosé - Exotics Vineyard  |  Serves 6

Ingredients

• 1½ Cups Strawberries, Quartered
• 1 Head Frisée Lettuce, Chopped & Rinsed
• 1 Small Head Radicchio, Thin Julienned
• 2 Quarts Baby Arugula
• 1 Head Fennel, Shaved Thin
• 1 Tbsp Shallot, Finely Diced
• 2 Tbsp Chives, Fine Chopped
• 2 Tbsp Italian Parsley, Picked & Chopped
• 1 Tbsp Tarragon, Picked & Fine Chopped
• 1 Tbsp Chervil, Picked & Fine Chopped
• 1 Cup Chèvre Goat Cheese
• 1/2 Cup Pistachios, Shelled & Chopped
• 2 Tsp Sumac
• 1 Tbsp Honey
• 2 Tsp Dijon Mustard
• 1/3 Cup White Balsamic Vinegar
• 1 Cup Light Olive Oil
• 1/2 Tsp Fresh Cracked Black Pepper
• Kosher Salt To Taste

Instructions

Roasted Beets

Preheat oven to 425°F. Season beets with a little olive oil and salt. Wrap beets tightly in aluminum foil and place on a sheet pan. Roast for 1 hour and 15 minutes. Let cool for another hour. Peel beets by rubbing the skins off with paper towels. Cut off ends, then dice into approximately 1-inch chunks. Refrigerate until ready to assemble.

Salad Prep

Mix chopped frisée, thin julienned radicchio, and baby arugula. Set aside. Mix chopped chive, parsley, tarragon, and chervil. Set aside.

Honey Balsamic Vinaigrette

Add the honey, dijon, white balsamic, black pepper, and a pinch of salt to a blender. Turn blender on medium speed and slowly drizzle in the light olive oil to emulsify. Adjust salt to taste. Refrigerate until assembly.

Assembly

Chill 6 salad plates in the refrigerator. In a large mixing bowl, combine roasted beets, strawberries, 1/2 Tbsp shallots, half the mixed herbs, a pinch of black pepper, and a pinch of salt. Add 2 Tbsp vinaigrette and mix. Set aside.

In another large bowl, combine the salad greens, remaining shallots, and remaining herbs. Add 2–3 Tbsp vinaigrette and toss until fully coated. Adjust to taste.

Remove chilled plates from the refrigerator. Evenly distribute the beet mixture to the center of each plate. Crumble chèvre over the beet mixture. Top each plate with the dressed greens. Sprinkle with chopped pistachios and sumac. Serve immediately.

Pairs beautifully with LangeTwins Sangiovese Rosé - Exotics Vineyard.