Nutrient rich beets, fresh goat cheese and toasted pecans are a fabulous combination on this arugula salad dressed with Cranberry Pear Balsamic Vinaigrette!
Ingredients:
1 1/2 pounds fresh beets
8 oz. Chèvre (fresh goat cheese)
6 cups baby arugula (or mixed greens)
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
freshly ground black pepper & sea salt to taste
1/3 cup + 2 tablespoons UP Extra Virgin Olive Oil
Preparation:
Preheat oven to 400 degrees. 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 into 1" pieces and toss with 2 tablespoons Cranberry Pear White Balsamic whisked together with 2 tablespoons olive oil, and set aside. In a medium bowl, whisk the remaining Cranberry Pear Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil, whisking constantly until the mixture is thickened or emulsified. Add freshly ground black 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 marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans. (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)
