Roasted beet with goat cheese & toasted pecans

For this recipe you will need the following:

1 1/2 pounds fresh beets

8 oz chevre (fresh goat cheese)

6 cups baby arugula

1 cup whole pecans toasted

1/4 cup Cranberry-Pear White Balsamic Vinegar

2 tbsp   Olive Station Cranberry-Pear White Balsamic Vinegar

1 tbsp dijon mustard

1/3 cup Blood Orange olive oil.

fresh parsley, to taste

sea salt

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.

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.

For simple flavour boost, try adding different fruits such as pomegranate or mandarin orange slices!

For this recipe…