Roasted Beet Salad with Blood Orange and Red Apple Balsamic Dressing
Featuring: Blood Orange Extra Virgin Olive Oil and Red Apple Balsamic Vinegar
Ingredients:
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3-4 large beets either red or gold
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10 ounces of spring mix salad greens
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½ cup crumbled goat cheese
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¼ cup chopped roasted pistachios
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2 Tablespoons Red Apple Balsamic Vinegar
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2 Tablespoons honey
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1 Tablespoon Dijon mustard
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½ teaspoon Kosher salt
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¼ teaspoon freshly ground black pepper
Instructions:
Preheat oven to 425 degrees F. Prepare the beets by cutting off the leaves and stems, leaving just about 1-inch attached to the beet root. Wash the beets well and drizzle them with a Blood Orange Extra Virgin olive oil before wrapping in aluminum foil.
Bake for 50-60 minutes until you can easily stick a knife in the beets. Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands. Slice the beets into bite-size chunks.
Mix vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk well. (Blood Orange Extra Virgin Olive Oil, Red Apple Balsamic Vinegar, honey, Dijon Mustard, Salt, Pepper)
Add the salad greens to a large bowl. Add half the vinaigrette and toss well. Pile the dressed greens on individual salad plates, then top with beets, goat cheese, and pistachios. Drizzle with remaining dressing.
Enjoy!
