Dungeness Crab Salad with Roasted Beets, Arugula,

This recipe originally appeared in the Wine Enthusiast courtesy of Chef Jerry Regester of The Restaurant at Wente Vineyards in Livermore, California. The fresh-tasting, colorful combination capitalizes on several of the best foods that the West Coast has to offer: California produce and Pacific crab meat.


A domestic white blend known as Meritage (usually containing Sauvignon Blanc and Semillon, among other grapes) offers both crispness and complexity to match the lively citrus and rich crab of the dish; recommended producers include Murrieta’s Well and M. Cosentino from California, and Three Rivers from Washington.

  • For the vinaigrette
  • 4 blood oranges
  • 1 tablespoon grated ginger
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • For the salad
  • 3 whole beets, greens removed
  • 3 tablespoons white wine vinegar
  • 8 ounces Dungeness crab meat, picked over
  • 1 cup arugula
  • 1 bunch chives, chopped

To make the vinaigrette: Juice 2 of the oranges and put the juice into a nonreactive medium bowl. Add the ginger, honey, and a pinch of salt and pepper, then slowly drizzle in the olive oil while whisking. Set aside until ready to use.

Preheat the oven to 325 degrees F.

To make the salad: Toss the beets with the vinegar, a pinch of salt and pepper, and a splash of water, then cover and roast until tender, at least 30 minutes depending upon the size of the beets. Let the beets cool, then peel, and slice medium thick. Toss the beets with a splash of the vinaigrette and place in a serving bowl.

Peel the remaining 2 oranges and cut into segments. Combine the orange segments, crab, and arugula in a bowl and toss with some of the vinaigrette.

To serve, arrange arugula leaves in the middle of each serving plate, top with the crab salad, then garnish the plate with slices of the roasted beets and segments of orange. Sprinkle the chopped chives over each salad and serve.

Published on December 17, 2009