The earthy sweetness of the beets, tangy freshness from the citrus and vinegar, and creamy punch of goat cheese complements the flavors of the Hair Vineyard Chardonnay. Chef Britny likes this as a stand-alone dish, but recommends adding poached shrimp, seared scallops, or crumbled bacon, if desired.
Preheat oven to 400 F. Place beets in a deep baking pan, cover with foil, and bake until beets are tender when pierced with a knife, about 1 hour. Let cool until they are cool enough to handle. Rub beets gently with your thumbs to remove the skins – they should peel easily. Cut off stem end and cut beets into wedges.
Place beets in a bowl. Toss with the citrus, vinegar, olive oil, and a generous pinch of salt and pepper. Let beets marinate for 10-15 minutes to absorb flavors. Meanwhile, toast the pine nuts in a dry pan over medium heat, stirring or shaking frequently to prevent burning, until golden brown. Add cheese, nuts, and herbs to the beets and toss. Adjust seasoning as desired. Salad may be served warm, room temp, or chilled. This recipe is best paired with the 2017 Haire Chardonnay.