Roasted Beet Salad with Goat Cheese & Toasted Pecans
1 1/2 pounds fresh beets
8 oz chevre (fresh goat cheese)
6 cups baby arugula
1 cup whole pecans toasted
1/4 cupOlive Station Cranberry-Pear White Balsamic Vinegar
2 tbsp Olive Station Cranberry-Pear White Balsamic Vinegar
1 tbsp dijon mustard
1/3 cup Olive Station Blood Orange EVOO
2 tbsp Olive Station Blood Orange EVOO
fresh parsley, to taste
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.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of Blood Orange olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil , 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 Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Tip: You can use disposable plastic gloves to avoid staining your hands while peeling the beets. Also, you can use an immersion hand blender instead of a whisk to emulsify the EVOO and vinegar. This recipe uses Olive Stations BloodOrange EVOO and the Cranberry-Pear White Balsamic Vinegar.