If you want a visually stunning salad to impress your guests with, this is the one. The beets are the hardest part and the oven does most of that work for you. Don’t substitute canned beets — there is nothing like the fresh, sweet taste of a roasted beet, especially when roasted in the blood orange olive oil! You can easily substitute any flavor of vinegar you like. I have used with the Cranberry Pear and the Chocolate, both were superb. Toss the beets in a little bit of the dressing while they are still warm — warm beets soak up more flavor than cold one.
Roasted Beet Salad with Goat Cheese and Toasted Pecans
- 1 1/2 lbs. beets fresh
- 8 oz. Chevre fresh goat cheese
- 6 cup Baby Arugula or mixed greens
- 1 cup Pecans whole, toasted
- 1/3 cup MTOO Cranberry Pear Balsamic or MTOO Dark Chocolate Balsamic
- 1 tbsp. Dijon mustard
- 1/3 cup MTOO Blood Orange Olive Oil
- Black Pepper to taste
- kosher salt or sea salt to taste
- Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of Blood Orange Olive Oil. 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 of choice, 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 or pistachios.