Fall Medley Salad
The oven roasted root vegetables make this a hearty winter salad!
Ingredients
- 4 oz Tastealotta Rosemary Oil
- 4 oz Sicilian Lemon Vinegar
- 1 Tbsp Dijon Mustard
- 1 Tbsp Mike’s Hot Honey
- Salt to taste
- 2 Tbsp fresh oregano chopped
- 4 Beets roasted
- 1 Bunch of carrots chopped
- 1 cup of almonds toasted
- 8 oz goat cheese
- 1/2 cup assorted herbs (chervil mint, parsley)
- 2 Tbsp Tastealotta Rosemary Olive Oil
- 1/2 cup Rosemary Lemon Vinaigrette
Instructions
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Blend vinegar, Dijon mustard, honey and salt in blender. Slowly add oil until fully emulsified. Add oregano. Set aside.
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Preheat oven to 350 degrees.
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Cover beets in foil and roast 1 hour or until tender.
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Toss carrots in olive oil and roast for 45 minutes.Peel beets and cut into quarters; dice carrots.
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Mix carrots, beets and ½ cup of Rosemary Lemon Vinaigrette.
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Serve with goat cheese, herbs and almonds on top of salad greens.