Bright citrus, earthy beets meld beautifully with oregon pinot

-Willamette Valley Vineyards Pinot Noir, $40 -Roasted Beet Salad with a Citrus Vinaigrette

AT A WINE dinner at Spenger's Fresh Fish Grotto in Berkeley this summer, Willamette Valley wines were paired with every course of a sumptuous dinner. Each course proved to be an interesting interplay of flavors, but it was this salad served alongside the Willamette pinot noir that proved to be the sleeper, the unsuspecting star of the evening.

While most salads beg for a bright, clean white wine, the rich, earthiness of the beets pulled this salad into red territory, creating a brilliant exchange of flavors that did not seem to exist before the two were enjoyed together. The salad seemed to settle the tannins in the wine, and draw out the subtle sweetness. -- Jolene Thym

Roasted Beet Salad with a Citrus Vinaigrette Recipe courtesy of Spenger's Fresh Fish Grotto in Berkeley.

4 medium beets, mix of red and yellow 3 tablespoons olive oil

Vinaigrette: 3 oranges 2 lemons 1/2 cup extra-virgin olive oil Salt and pepper to taste

3 cups baby mixed greens 1/4 cup walnuts 1/4 cup feta cheese

If using beets of different colors, work with them separately to avoid discoloration. Pre-heat the oven to 400 degrees. Rub the skins of the beets with olive oil and wrap with foil. Roast the beets in the oven for approximately 1 hour, or until a toothpick can pierce easily through the center. Remove the beets from the oven, unwrap, and allow them to cool. After the beets have cooled, trim the tops and bottoms and remove the skins. Dice the beets into 1/2-inch cubes.

To make the vinaigrette, juice all of the citrus and reduce by two-thirds in a nonreactive pan. Whisk in the olive oil and add salt and pepper to taste. In a large bowl, toss the greens with the vinaigrette and garnish with the beets, cheese, and walnuts.

Serves 4.

Nutrition could not be accurately calculated.

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