Roasted Beet Salad with Organic Chetoui EVOO

Delight in the earthy sweetness of roasted beets paired with creamy goat cheese and crunchy toasted pecans in this vibrant Roasted Beet Salad. Tossed with baby arugula and a tangy white balsamic vinaigrette, this salad is a perfect blend of flavors and textures. Ideal for a refreshing lunch or a stunning side dish at dinner, it’s both nutritious and delicious.

Ingredients:

• 1 1/2 pounds fresh beets
• 8 oz fresh goat cheese
• 6 cups baby arugula or mixed greens
• 1 cup whole pecans, toasted
• 1/4 cup + 2 tablespoons White A-Premium balsamic vinegar
• 1 tablespoon good quality grainy mustard
• Fresh ground pepper, to taste
• 1/3 cup + 2 tablespoons Organic Chetoui EVOO
• Sea salt, to taste

Instructions:

1. Roast the Beets:
   • Preheat the oven to 400°F. Trim the beets and wrap them in a foil packet with a tablespoon of water. Roast for 1 hour or until tender when pierced with a knife.
   • Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Cut the peeled beets into 1″ pieces and toss with 2 tablespoons of white balsamic vinegar whisked together with 2 tablespoons of olive oil. Set aside.
2. Prepare the Dressing:
   • In a medium-sized bowl, whisk the remaining white balsamic vinegar with the grainy mustard until well combined.
   • Slowly drizzle in 1/3 cup of olive oil while whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
3. Assemble the Salad:
   • Arrange the baby arugula or mixed greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
   • Add the marinated roasted beets to the salad, along with crumbled goat cheese and toasted pecans.

Enjoy your Roasted Beet Salad!