Dungeness Crab & Beet Salad

Simple but decadent salad that's quick and easy to put together, but doesn't skimp out on flavor. To pair, pick up a bottle of 2016 Sebastiani Sauvignon Blanc; the aromas on the nose are lemongrass and grapefruit, which go well with the citrus of the salad. 


Servings: 4
Cook Time: 10 minutes
Pair With: 2016 Sebastiani Sauvignon Blanc
Cusine: California
Recipe Courtesy of: Chef Shane McAnelly

Ingredients

1 pound Dungeness crab meat, picked through for shells

3 head frisee, dark green outer leaves trimmed, use only inner yellow leaves

10 kumquats, cut in rings, seeds removed

3 cara cara oranges, peeled and cut into segments

2 avocado, cut into large dice

2 cups beets (see recipe/ingredients below)

Juice of 2 lemons

4 tablespoons high quality olive oil

Salt to taste

Roasted Beets:
1 pound red beets, washed
2 tablespoon olive oil
1 cup water
2 tablespoon red wine vinegar
1 bunch chives, minced

Directions

To prepare:

In large mixing bowl, add all ingredients.  Gently toss with 2 spoons or large tongs.   Serve chilled.

Roasted Beets:

Preheat oven to 400 degrees. Wash beets and place in deep baking dish.  Drizzle olive oil over the top and put water in with the beets. Cover baking dish with aluminum foil and place in oven for 1 hour. Depending on size of beets, this should be enough time to cook them through. Insert sharp knife into beet; if there is no resistance, the beet is cooked. Remove the skins while warm, as they will come off much easier this way than if you let them cool. Cut in to medium dice, then dress with the vinegar and minced chives. 

Chefs Notes

Pair with the 2016 Sebastiani Sauvignon Blanc.