This hearty salad doesn’t miss a beet! Loaded with roasted root vegetables, thick-cut applewood smoked bacon, sweet fennel, spicy greens, and pomegranate dressing, this dish has rhythm. Serve it up with warm cheesy biscuits. Disco!
- 4 red beets, roasted and diced
- 4 golden beets, roasted and diced
- 3 cups spicy greens
- 2 cups baby spinach
- 1 large fennel bulb, thinly sliced (white part only)
- 4 slices applewood smoked bacon, cooked and cut into ¼” pieces
- ¼ cup pomegranate vinegar
- ¼ cup olive oil
- ¼ cup pomegranate seeds
- ¼ cup roasted walnuts
- 2 tablespoons gorgonzola cheese
- In a large salad bowl, mix together greens, spinach, and fennel.
- Whisk together sweet vinegar and olive oil, then combine into salad mix.
- Add the bacon, golden beets, pomegranate seeds and walnuts.
- Gently (so the colour doesn’t run) add the red beets and top with gorgonzola.
Pair this salad with an Edna Valley Vineyard Chardonnay from California. Generous flavours, this value-priced white offers a little bit of everything including pears and caramel. The partial barrel fermentation adds structure and toastiness to this central coast beauty. Located just four miles from the Pacific Ocean, the Edna Valley benefits from the coolest and longest growing season in California. This prolonged hangtime allows the grapes to slowly ripen on the vine. A crazy amount of complexity for a ten-buck bottle.
Movie Night suggestion: Gene Kelly and Van Johnson keep the beat in Brigadoon (1954). A fantasy musical about two Americans who become lost in Scotland. They encounter a small village, not on the map. Another great choice is Saturday Night Fever. A Brooklyn youth (John Travolta) feels his only opportunity to make something of himself is as the king of the dance floor.