Sonoma Trio Recipe

Preheat and prepare roots

Preheat the oven to 400°F (205°C). Wash and scrub the carrots and beets well. Trim carrot tops to 1/2 inch and peel if desired (young carrots can be left unpeeled). Trim beet greens, then peel beets with a vegetable peeler or rub skins off after roasting.

Cut and oil

Cut carrots on a diagonal into 2–3 inch pieces for even roasting. Cut larger beets into 1–1.5 inch wedges or cubes. Place carrots and beets in a bowl, toss with 3 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Roast

Spread vegetables in a single layer on a rimmed baking sheet lined with parchment. Roast at 400°F (205°C) for 30–40 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. Smaller pieces will finish sooner; test with a fork.

Cool

Remove from oven and allow the roasted carrots and beets to cool to warm/room temperature on the baking sheet (about 15 minutes) before dressing to avoid wilting the basil.

While the vegetables roast, make the dressing. In a small bowl or jar combine 3 tbs Katz Zinfandel vinegar, 2 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a closed jar until emulsified and slightly thickened. Taste and adjust seasoning—add more vinegar if you want more brightness or a pinch more honey if you prefer sweetness.

Place the cooled roasted carrots and beets in a large mixing bowl. Pour the vinaigrette over the warm vegetables and toss gently to coat. The slight warmth helps the flavors meld without wilting the basil.

Add 1 cup chiffonaded fresh basil and toss lightly to distribute. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Transfer the salad to a serving platter. Scatter 1/2 cup toasted walnuts or pistachios and 1/4 cup crumbled goat cheese or shaved Manchego over the top if using. Serve immediately at room temperature.

Leftovers: Store in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving and re-toss with a splash more vinegar or oil if the dressing has been absorbed.