Roasted Beet and Goat Cheese Salad
1 1/2 pounds fresh beets
1/4 cup + 2 tablespoons OLIVE & VINE Cranberry Pear balsamic vinegar
1/3 cup + 2 tablespoons OLIVE & VINE extra virgin olive oil
1 tablespoon good quality grainy mustard
freshly ground pepper to taste
sea salt to taste
6 cups baby arugula or mixed greens
8 oz. Chevre (fresh goat cheese)
1 cup whole pecans, toasted
Preheat the oven to 400 F. 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. Whisk 2 tablespoons of Cranberry Pear balsamic vinegar with 2 tablespoons of olive oil. Toss with the beets and set aside.
In a medium size bowl, whisk the remaining Cranberry Pear balsamic vinegar with the grainy mustard until well combined. Slowly drizzle in the remaining olive oil, whisking constantly until the mixture is emulsified. Add pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the Cranberry Pear vinaigrette. Add the roasted beets to the salad and top with crumbled fresh goat cheese and toasted pecans.
Serves 6 generous portions.