Wine Varietal: Pinot Noir
1 (15 ounce) can sliced beets, chopped
1 small red onion, quartered and thinly sliced
2 tablespoons Colavita Extra Virgin Olive Oil
2 teaspoons red wine vinegar
1/2 cup chopped cilantro
Goat Cheese Spread:
12 ounces fresh chèvre cheese
2 tablespoons creamy horseradish
2 1/4 pounds ground chuck
1/4 cup chopped chives
3 tablespoons Lee and Perrins Thick Classic Worcestershire Sauce
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Colavita Extra Virgin Olive Oil for greasing grill rack
6 ciabatta rolls, split
2 cups arugula leaves
Preheat gas grill to medium-high.
For Beet Salad, toss together beets, red onion, olive oil, and vinegar in a medium bowl until well combined. Stir in cilantro; cover and set aside until ready to use.
For Goat Cheese Spread, stir together chèvre cheese and horseradish in a small bowl until well combined; cover and chill until ready to use.
For patties, gently combine ground chuck, chives, Worcestershire sauce, salt and black pepper together with hands until well combined. Form 6 patties in shape of rolls with hands.
Brush the grill rack with oil. Place the patties on the grill, cover, and cook for 4 minutes. With a spatula, turn the patties over, cover and cook an additional 4 minutes, or until done to preference. During last 2-3 minutes of grilling, place the roll halves on outer edges of grill or warming rack to lightly toast.
Spread a thin layer of Goat Cheese Spread over roll bottom halves and a thick layer over roll top halves. Layer bottom rolls with arugula, patties, Beet Salad and roll tops.