Grilled Beet Salad with Rosé Infused Cranberries Recipe

Grilled Beet Salad with Rosé Infused Cranberries Recipe

Make this delicious grilled beet salad with Rosé infused cranberries for your next Summer gathering. The redcurrant, strawberry and peach flavours found in our dry-style Esk Valley Estate Rosé pair beautifully with this tasty salad.


  • ⅓ cup dried cranberries
  • ¼ cup Esk Valley Estate Rosé 
  • 3 medium-large golden beetroots
  • 3 medium-large red beetroots
  • 3 slices of thick cut bacon
  • 2 tablespoons of freshly squeezed orange juice
  • 2 tablespoons of lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons honey
  • Salt and pepper for seasoning
  • Crumbled Goat’s cheese for serving


  1. Preheat the oven to 220℃.
  2. Place the cranberries into a small saucepan over medium heat and pour over Rosé until submerged. Bring to a simmer.
  3. Remove from the heat once it starts simmering and set aside to cool.
  4. Place unpeeled beetroots on a baking tray, lightly coat in olive oil and place in the oven to cook for around 30 minutes or until slightly soft when pierced with a knife. 
  5. Remove the beetroots from the oven and allow to cool. When cool enough to handle, remove the skins.
  6. Whilst the beetroots are cooling, cook the bacon in the oven until crispy. Remove and set aside.
  7. In a bowl, combine the orange juice, lemon juice, olive oil, honey and seasoning. Pour this over the cooled and peeled beetroots and marinate for 10-20 minutes.
  8. Remove the beetroots from the marinade and save the remaining liquid to use as a dressing.
  9. Place the beetroots on a grill and char on each side for approximately 2 minutes per side. Remove from the grill and dice into bite-sized cubes.
  10. Assemble the salad by placing the beetroots first then top with infused cranberries, chopped bacon and crumbled goat’s cheese. Finish with a drizzle of the remaining dressing.
  11. Enjoy!
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