Comments on: Beet salad: impossible food-wine pairing?!?

By: Scott Gruber

Scott Gruber — Sun, 27 May 2012 16:41:20 +0000

I’ve got an answer. This wonderful 50% Sauvignon Blanc and 50% Pinot Gris called Saffron Haze went very well with roasted beet salad with orange citrus and arugula https://www.cellartracker.com/wine.asp?iWine=1370660

By: Maricarmen - botas de futbol

Maricarmen - botas de futbol — Wed, 27 Jul 2011 14:31:50 +0000

Beetroot is a food we should eat more often all people because it is a vegetable with many vitamins are recommended for energetic people with anemia or blood diseases.

For me I prefer to eat it raw in a salad with lettuce, tomato, carrot and onion. Furthermore, as indicate a glass of wine drinking is also healthy.

Maricarmen

By: Doug Wilder

Doug Wilder — Mon, 18 Jul 2011 21:09:09 +0000

I have been in the ‘beet hater’ camp ever since my mom tried to serve me sliced beets in vinegar when I was a kid. I avoided them like the plague until ordering them as part of the vegetarian menu at French Laundry a couple years ago. They were quite tasty. Last year, I was at a dinner with Jasmine Hirsch at Farmstead in St. Helena and somebody was raving about the roasted beets. I tried them and they were believe it or not, out of this world (I had seconds). And the wine, Sonoma Coast Pinot Noir, no complaints about the pairing. It is all in the way they are prepared.

By: ed

ed — Mon, 18 Jul 2011 18:58:36 +0000

Lets not forget it is not only the prime ingredients that make a pairing succesfull or a fail. For example are the beets, raw or cooked. Dressing with animal stuff (cream etc.)or plain, acidic or sweet, do they have crispy bacon on top or roasted sunflowers? Or have they some funky japanese dressing, or plain with oil and salt,? Mustard seeds, rucola? It is certainly not impossible but it all depends on the total dish.

By: Impossible is not French! |

Impossible is not French! | — Sun, 17 Jul 2011 13:10:58 +0000

[...] The great Dr Vino inspired me the other day with a post titled: “Beet salad: impossible food-wine pairing?!?”. [...]

By: Pauline

Pauline — Sun, 17 Jul 2011 12:36:24 +0000

Ok Dr Vino you inspired me: http://backtobeaujolais.com/2011/07/17/impossible-is-not-french/

By: Weston

Weston — Sat, 16 Jul 2011 05:56:05 +0000

Oysters and Beets are paired together because of the Iodine orsomething…so why not a Muscadet or Chablis?

By: Mr. Zdur

Mr. Zdur — Fri, 15 Jul 2011 19:26:17 +0000

Best beets I have ever had were at two different places in Napa.

Ubuntu had a dish that was beets with hazelnut ‘soil’ and avocado. There were both roasted and pureed beets in little dollops all over the plate. Yumtown

Farmstead had this dish that was beets that were roasted then smashed and grilled on the BBQ. they were served on top of arugula with chimichurri sauce. yummmmm

By: Mr. Zdur

Mr. Zdur — Fri, 15 Jul 2011 19:16:34 +0000

Beaujolais, pinot noir or still wine pinot meunier

By: Bill Klapp

Bill Klapp — Fri, 15 Jul 2011 12:27:13 +0000

Light, young Spatlesen on the sweet side, or chilly Lambrusco (Reunite on ice, so nice! Well, actually, there are better artisanal Lambruschi around these days.) If all else fails, vinho verde. It carries so little taste of its own that it goes with everything (and that is not a knock, by the way). Vinho verde with a garlicky steak, fried potatoes, black beans and rice and hearts of palm salad is sublime! And pull some of the hearts of palm out of the salad to eat with the steak…

By: Georges Wagner

Georges Wagner — Fri, 15 Jul 2011 08:46:48 +0000

A fine Riesling from the Monchhof with its special mineral taste would be perfect. For example the Monchhof Riesling Urziger Wurzgarten

By: Ryan Reichert

Ryan Reichert — Fri, 15 Jul 2011 05:45:31 +0000

Meg and Mary are both on the money. I like roasted beet salad with a super simple grapefruit vinaigrette (not a lot of actual vinegar though!) with some chèvre paired with a nice Rueda.

By: Jerod Landsmann

Jerod Landsmann — Fri, 15 Jul 2011 01:14:07 +0000

A fine gruner veltliner would be a perfect mate for beets. My favorites, Bründlmayer in Kamptal and Schmelz in Wachau.

By: Thirsty Thursday ~ July 14, 2011

Thirsty Thursday ~ July 14, 2011 — Thu, 14 Jul 2011 20:42:03 +0000

[...] Beet salad: impossible food-wine pairing?!? [...]

By: Anatoli Levine

Anatoli Levine — Thu, 14 Jul 2011 20:37:00 +0000

Sauvignon Blanc will work quite well. I actually had a blog post written on the same subject:

http://talk-a-vino.com/2011/03/31/story-of-a-beets-salad/

Wine was 2009 Selene Sauvignon Blanc from Carneros