Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans
It is definitely worth the extra effort (and red hands) to use fresh beets!
Instructions
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Preheat oven to 400 degrees.
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Trim the beets and wrap in a foil packet drizzled with a tablespoon of water.
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Roast for 1 hour or until tender when pierced through with a knife.
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When the beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: use gloves or the dye will turn your hands bright red.
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Whisk together 2 tablespoons each of Tastealotta Cranberry Pear White Balsamic Vinegar and Tastealotta Arbosana EVOO.
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Cut the peeled beets into 1" pieces and toss with the mixture from the previous step. Set aside.
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In a medium bowl, whisk the remaining Tastealotta Cranberry Pear White Balsamic Vinegar with the grainy mustard until well combined.
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Slowly drizzle in the Tastealotta Arbosana EVOO, whisking constantly until the mixture is thickened or emulsified.
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Add freshly ground black pepper and sea salt to taste.
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Arrange the greens in a bowl or on a platter and dress with the vinaigrette.
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Add the marinated roasted beets to the salad and top with the fresh goat cheese and toasted pecans.