Food, Wine

Hit Refresh

Pass the salad: Sure, December brings an onslaught of holiday cookies and other buttery treats. But to a Californian, it’s also prime time for citrus, a bonanza of blood oranges, tangerines, mandarins, kumquats and super-sweet navel oranges. How convenient that crunchy fennel is also at peak season now, and golden beets are in their glory. When citrus, fennel, and beets come together in a salad, magic happens. Toss in some slivered almonds and dates—California grows the best—and you’ll have a salad with the sunny spirit of the Golden State.

With so much sumptuous food headed our way in the coming weeks, it’s smart to master a recipe like this one. Eating healthfully this month is a balancing act. Yin and yang. Luscious with light. It’s not just healthier to eat that way, it’s more enjoyable. Chefs know that great meals rely on constant contrast: a refreshing dish complements a rich one.

Pair this palate-cleansing salad with roast pork, turkey, duck or prime rib. Serve it with salmon, shrimp or halibut; with a bowl of clam chowder or steamed mussels; or give yourself a break and pick up a rotisserie chicken from your favorite market. Make the salad your own by adding sliced avocado, pomegranate arils, chopped cilantro or slivered red onion. With some crusty bread and a glass of sparkling wine, this layered winter salad could make a light dinner all by itself.

One Size Fits All:

California’s vineyards enjoyed a splash of rain in November, giving those vines a drink before they head into dormancy. December is a relatively quiet moment for grapegrowers and winemakers, who can enjoy some family time after the relentless pace of harvest. If you’re making your own holiday plans, consider Certified California Sustainable wine for the adults on your gift list.

Check out this list of certified-sustainable vineyards, wineries, and wines.

The Pour

Which Wine?

‘Tis the season for California wine…AND California wine cocktails! Send some holiday cheer to friends and family with our e-card and free digital book, featuring six wine cocktail recipes. Looking for a change-up to your traditional holiday wine pairing? A sparkling wine cocktail may be just what you need to add a fun twist to your table.

Send your holiday card!

Or request your copy of California Wine Cocktails and let the good times begin.

Sweet, tart, crunchy, tangy—this colorful salad has it all. Its contrasting textures and surprising flavors keep you coming back for another refreshing bite. Serve the salad with store-bought roast chicken or grilled lamb chops.

Winter Beet and Citrus Salad with Dates and Almonds

Ingredients

4 medium golden beets, about ¾ pound (325 g), greens removed if attached
2 tablespoons white wine vinegar
3 whole allspice berries
1 sprig fresh thyme
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Sea salt
3 tablespoons slivered almonds, toasted
2 large navel oranges or blood oranges
½ large fennel bulb
6 Medjool dates, pitted and quartered lengthwise
2 ounces feta, preferably Greek or French
Fresh mint leaves

Directions

Preheat the oven to 400°F. Put the beets in a baking dish with the vinegar, allspice, thyme, and ½ inch of water. Cover and bake until the beets are tender when pierced, 45 to 60 minutes. When cool enough to handle, peel the beets. Refrigerate, covered, until chilled, then slice thin.
In a small bowl, whisk together the olive oil, lemon juice, and salt to taste.
Preheat the oven to 325°F. Toast the almonds on a baking sheet until golden brown, about 15 minutes. Let cool.
Cut a slice off both ends of each orange so it will stand upright. Stand each orange on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. Slice the peeled oranges crosswise ¼ inch thick. Discard the first and last slices if they seem to be mostly membrane. Remove the small bit of white pith at the center of each slice.
Cut the halved fennel bulb in half lengthwise. With a vegetable slicer or by hand, shave or slice very thin. Put the fennel in a small bowl and add just enough of the olive oil-lemon dressing to coat the fennel lightly. Toss gently.
On a serving platter or on individual salad plates, arrange the beets and oranges informally, breaking the orange slices into half-moons or even smaller pieces. Scatter the fennel on top, then top with the dates, almonds, and crumbled feta. Drizzle with the remaining dressing. Scatter a few small mint leaves on top, or tear into smaller pieces if they are large. Serve immediately.