This is not just your ordinary beet salad. This salad is layered with citrus, apple, nuts, cheese, and savory arugula flavors. It's easy to make it hearty by adding a grilled chicken breast or piece of Salmon.
Roasted Beet Citrus Salad
Ingredients:
- 1 -1/2 pounds of fresh beets
- 8 oz. fresh goat cheese
- 6 cups baby arugula or mixed greens
- 1 cup whole pecans, toasted
- 1/3 cup + 2 tablespoons Redstone Meyer Lemon Olive Oil
- 1 tablespoon good quality grainy mustard
- fresh ground pepper to taste
- 1/4 cup + 2 tablespoons of Redstone Gravenstein Apple Balsamic
Instructions:
- Preheat the oven to 400.
- Trim the beets and wrap them 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.
- Cut the peeled beets into 1" pieces, toss with 2 tablespoons of balsamic whisked with 2 tablespoons of Olive Oil, and set aside.
- In a medium size bowl, whisk the remaining balsamic with the grainy mustard until well combined.
- Slowly drizzle in your olive oil, constantly whisking until the mixture is thickened or emulsified.
- Add freshly ground pepper and sea salt to taste.
- Arrange the greens in a bowl or platter and dress with the white balsamic vinaigrette.
- Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
