Ingredients
- 1 1/2 pounds fresh beets
- 8 oz. Cherve (fresh goat cheese)
- Goat Cheese
- 6 cups baby arugula or mixed greens
- 1 cup whole pecans, toasted
- 1/4 cup + 2 tablespoons AOOC Cranberry Pear Balsamic Vinegar
- 1 tablespoon good quality grainy mustard
- fresh ground pepper to taste
- 1/3 cup + 2 tablespoons AOOC Traditional EVOO or AOOC Blood Orange Whole Fruit Fused Olive Oil
Directions
- Preheat the oven to 400.
- Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
- Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red so wear gloves if you have them.
- Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of AOOC Cranberry Pear Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
- In a medium size bowl, whisk the remaining AOOC Cranberry Pear Balsamic with the grainy mustard until well combined. Slowly drizzle in your AOOC Traditional EVOO whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
- Arrange the greens in a bowl or on a platter and dress with the AOOC Cranberry Pear Balsamic Vinegar. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Serves 6-8 generous portions