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The Spicy Olive's Roasted Beet Salad

The Spicy Olive's Roasted Beet Salad

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Ingredients Notes

Ingredients
  

  • 1&1/2 pounds beets fresh
  • 8 ounces chevre (fresh goat cheese)
  • 6 cups baby arugula or fresh mixed greens
  • 1 cup Pecans toasted
  • 1/4 cup The Spicy Olive's A-Premium white balsamic vinegar + 2 Tablespoons
  • 1 tbsp The Spicy Olive's Champagne & Roasted Garlic or a grainy good quality mustard
  • Pepper to taste
  • 1/3 cup The SPicy Olive's Ultra Premium extra virgin olive oil + 2 Tablespoons

Notes

Preheat oven to 400 degrees. Trim the beets and wrap in a foil packet and drizzle with 1 Tablespoon water before sealing. Roast for 1 hour or until tender when pierced with a knife. Once the beets are cool, peel them by rubbing the skins off with a paper towel. Cut the peeled beets into 1 inch pieces and toss with 2 Tablespoons of both the white balsamic vinegar and olive oil and set aside.
In a medium sized bowl,  whisk together the remaining white balsamic with the mustard until well combined.