Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans

Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans

 

Roasted Beet Salad with Feta
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
  1. Preheat oven to 400 degrees.
  2. Trim the beets and wrap in a foil packet drizzled with a tablespoon of water.
  3. Roast for 1 hour or until tender when pierced through with a knife.
  4. 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.
  5. Whisk together 2 tablespoons each of Tastealotta Cranberry Pear White Balsamic Vinegar and Tastealotta Arbosana EVOO.
  6. Cut the peeled beets into 1" pieces and toss with the mixture from the previous step. Set aside.
  7. In a medium bowl, whisk the remaining Tastealotta Cranberry Pear White Balsamic Vinegar with the grainy mustard until well combined.
  8. Slowly drizzle in the Tastealotta Arbosana EVOO, whisking constantly until the mixture is thickened or emulsified.
  9. Add freshly ground black pepper and sea salt to taste.
  10. Arrange the greens in a bowl or on a platter and dress with the vinaigrette.
  11. Add the marinated roasted beets to the salad and top with the fresh goat cheese and toasted pecans.

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