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Yields8 Servings
 1 ½ lbs Beets
 1 tbsp Water
 2 tbsp VSOP Cranberry Pear Aged White Balsamic Vinegar
 2 tbsp VSOP Bergamot Orange Extra Virgin Olive Oil
 ¼ cup VSOP Cranberry Pear Aged White Balsamic Vinegar
 1 tbsp Grainy Mustard, good quality
  cup VSOP Bergamot Orange Extra Virgin Olive Oil
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 6 cups Baby Arugula, washed & dried
 8 oz Chevre (Goat Cheese)
 1 cup Whole Pecans, toasted
1

Preheat the oven to 400 degrees Fahrenheit. Trim the beets and wrap in an aluminum foil packet drizzled with one 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 so wear gloves.

2

Cut the peeled beets into 1" pieces and toss with 2 tablespoons of Cranberry Pear White Balsamic whisked together with 2 tablespoons of Bergamot Orange EVOO, and set aside.

3

In a medium size bowl, whisk the remaining Cranberry Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in the Bergamot Orange EVOO, whisking constantly until the mixture is thickened and emulsified. Add fresh cracked ground pepper and sea salt to taste.

4

Arrange the greens in a bowl or on a platter and dress with the vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans. Serve at room temperature or chilled. Enjoy!

Ingredients

 1 ½ lbs Beets
 1 tbsp Water
 2 tbsp VSOP Cranberry Pear Aged White Balsamic Vinegar
 2 tbsp VSOP Bergamot Orange Extra Virgin Olive Oil
 ¼ cup VSOP Cranberry Pear Aged White Balsamic Vinegar
 1 tbsp Grainy Mustard, good quality
  cup VSOP Bergamot Orange Extra Virgin Olive Oil
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 6 cups Baby Arugula, washed & dried
 8 oz Chevre (Goat Cheese)
 1 cup Whole Pecans, toasted

Directions

1

Preheat the oven to 400 degrees Fahrenheit. Trim the beets and wrap in an aluminum foil packet drizzled with one 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 so wear gloves.

2

Cut the peeled beets into 1" pieces and toss with 2 tablespoons of Cranberry Pear White Balsamic whisked together with 2 tablespoons of Bergamot Orange EVOO, and set aside.

3

In a medium size bowl, whisk the remaining Cranberry Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in the Bergamot Orange EVOO, whisking constantly until the mixture is thickened and emulsified. Add fresh cracked ground pepper and sea salt to taste.

4

Arrange the greens in a bowl or on a platter and dress with the vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans. Serve at room temperature or chilled. Enjoy!

Roasted Beet Salad

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