BEET, AVOCADO & GRILLED SHRIMP SALAD
Pairing 2018 Aglianico – River Ranch Vineyard
- 1 Envelope Instant Dry Yeast
- 1 Lb Peeled Deveined Shrimp
- 3 Medium Red Beets
- 3 Medium Gold Beets
- 2 Avocados
- 4 Clementines or Tangerines
- 1 Large or 2 Small Fennel Bulbs
- 1 Cup Salted Pistachios
- 2 Cups Arugula
- 2 Tbsp Basil (Roughly Chopped)
- 1/4 Cup Olive Oil + 2 Tbsp
- 1/2 Cup Seasoned Rice Wine Vinegar
- 1/2 Cup Crumbled Goat Cheese
- Cracked Pepper
- Sea Salt
Prepare the beets and then boil them until tender. Once you let them cool,
peel the beets under cold water. Slice each beet in half and then into
wedges. Set the beets aside.
Peel the clementines and segment them into pieces. Set the clementines
Cut the avocados in half and then using a spatula, remove them from the
skin. Slice them lengthwise into 1/4 inch slices. Set the avocados aside.
Preheat the barbeque. Toss the shrimp in 2 tbsp of olive oil, salt, and
cracked pepper. Grill 3 minutes per side. Set aside to cool.
Whisk together the remaining olive oil, vinegar, and a generous amount of
cracked pepper. In a large mixing bowl, combine the arugula and basil.
Toss with a small amount of the dressing and arrange in a serving bowl.
Next, in the same mixing bowl, toss the yellow beets first with a little more
of the dressing and a pinch of sea salt. Spread atop arugula. Repeat with
the red beets. Arrange the avocado slices on top. Add the cooled shrimp
and top with the goat cheese. Add more cracked pepper on top to taste
and enjoy with LangeTwins River Ranch Aglianico Rosé!