The earthy sweetness of beets, the salty tang of feta and the toasty crunch of walnuts go well with a Pinot Noir’s pleasing acidity and silky texture.
Wine recommendations: If you use red beets, consider a wine from California’s Carneros region, such as Saintsbury, Acacia or Gloria Ferrer. With golden or Chioggia beets, which are milder and more delicate than red ones, choose a Pinot Noir from Sonoma County’s Russian River Valley (such as Gary Farrell, J. Rochioli, or Lynmar), or from Santa Maria Valley (such as Byron or Au Bon Climat).
- 2 bunches medium beets, trimmed
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- 1/2 cup walnut pieces, toasted
- 3 ounces feta cheese, drained and cut into 1/4-inch cubes
- Zest of 1 lemon, minced or grated
- Ground black pepper
Preheat oven to 375F. Arrange beets in shallow baking dish and toss with about 1 teaspoon olive oil, season lightly with salt and roast until beets are tender when pierced with a fork, 35 to 50 minutes, depending on the size of the beets. Let beets cool slightly, then peel with your fingers. Cut beets into wedges and place into medium serving bowl. Add walnuts, feta and lemon zest, and toss gently. Drizzle with remaining oil, season generously with black pepper and serve immediately.